Description
A delightful creamy shrimp dish that combines large shrimp in a luxurious sauce, perfect for impressing guests or enjoying a special family meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brandy (or sherry)
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
- Toasted bread or cooked rice for serving (optional)
Instructions
- Heat a skillet over medium heat. Add butter and olive oil. Once melted, add the shrimp and cook for 2-3 minutes on each side. Remove and set aside.
- Return the skillet to heat, add brandy, and let it simmer to evaporate alcohol. Stir in heavy cream and cook until slightly thickened.
- Whisk together egg yolks, Dijon mustard, lemon juice, salt, and pepper. Gradually mix in warm cream sauce to temper eggs, then add back to skillet. Stir and fold in cooked shrimp.
- Plate the creamy shrimp Newburg, garnish with fresh parsley or chives, and serve over toasted bread or cooked rice.
Notes
For a lighter version, try half-and-half instead of heavy cream. Experiment with spices for added flavor.