This is the Shrimp Newburg recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 2 celery stalk diced
- 1 garlic glove minced
- 1/4 cup (60 mL) all-purpose flour
- 1 cup (250 mL) chicken stock or dry white wine
- 1/4 cup (60 mL) sherry or additional chicken stock
- 1/4 tsp (1 mL) turmeric
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 1/2 lb (675 g) raw shrimp peeled and deveined
- 1 cup (250 mL) 35 % cream
- 1 1/2 cup (125 mL) peas
- Steamed rice for serving
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Melt butter in a large saucepan or Dutch oven. Sauté onions, celery and garlic. Cook a few min until tender. Sprinkle with flour and cook gently 3 to 4 min.
Whisk in chicken stock or wine, sherry, turmeric, salt and pepper. Bring to a boil. Cook 5 min.
Add shrimps and cream. Heat thoroughly and then simmer 5 min. Add peas and cook 3 to 5 min longer. Taste and adjust seasoning if necessary.
Serve over rice.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 76 mg|
|Vitamin A:||25 %|
|Vitamin B12:||66 %|
|Vitamin D:||70 %|