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If using frozen shrimp, remove shrimp from packaging and immerse in COLD water, stirring occasionally, to thaw and separate.
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| Down East Shrimp Newburg |
Ingredients
(4 servings - 20g protein - 5g carbohydrate per serving)
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| 12 oz |
cooked shrimp (shelled with tail on) |
| 1/4 cup |
butter or margerine |
| 1/4 cup |
green pepper (sliced) |
| 1/2 cup |
mushrooms (sliced) |
| 2 tbsp |
all-purpose flour |
| 1/4 tsp |
dry mustard |
| 1/4 tsp |
cayenne pepper |
| 1/4 tsp |
black pepper |
| 2/3 cup |
half-and-half |
| 1/4 cup |
white wine |
| 1 tbsp |
parsley (chopped) |
| 1/8 tsp |
paprika |
| 1/3 cup |
Parmesan cheese (grated) |
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- Preheat oven to 375 degrees.
- In a medium skillet, melt butter over medium heat.
- Saute green peppers and mushrooms for 5 minutes.
- Add flour, mustard, black pepper, and cayenne pepper.
- Mix well.
- Add half-and-half and wine.
- Cook and stir constantly for about 15 minutes or until mixture thickens.
- Add shrimp and parsley.
- Remove from heat and pour into glass casserole or baking dish.
- Sprinkle with paprika and cheese.
- Bake for 10 minutes.
- Serve hot.
- Garnish with fresh parsley sprigs, if desired.
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