Shrimp Newburg Annettes Recipes

Steps:

• 1. Cook shrimp in boiling salted water 1-3 minutes or until opaque. Drain.
• 2. Preheat oven to 350°F. In medium saucepan melt 1/3 cup butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in shrimp, sherry and lemon juice. Season to taste with salt and pepper.
• 3. Coat 2-quart baking dish with nonstick cooking spray. Pour shrimp mixture into dish. Bake 15 to 20 minutes or until heated through.
• 4. Meanwhile, stir together bread cubes and 1 tablespoon melted butter. Sprinkle over shrimp mixture. Bake 3 to 5 minutes more or until topping is toasted. Enjoy!

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Steps:

• 1. Whirl milk, flour, and dry mustard in blender. Pour into top of double boiler and cook over boiling water, stirring constantly, until smooth and thickened
• 2. Stir into thickened sauce butter, ketchup. Worcestershire sauce. Season with salt, pepper, and cayenne to taste. Stir in shrimp and heat thoroughly. At this point dish may be held in refrigerator all day and re-heated at serving time. JUST BEFORE SERVING, STIR IN SHERRY ~ THIS MAKES THE WHOLE DISH ~ DO NOT OMIT !
• 3. Serve over rice or noodles . A great shrimp recipe ! Serves 4 I served with Steamed Veggies ~ very good, just like you would get in an expensive restaurant.

Steps:

• For the shrimp, clean them and remove the tails, cook them your preferred way, I like to sauté them.
• Melt the butter in a large saucepan, stir in the flour until smooth. Slowly stir in the cream, stir continuously until sauce thickens.
• Lightly beat the egg yolks. Scoop out a little bit of sauce and stir into the yolks (called tempering so you do not end up with scrambled eggs in your sauce), then add the yolks to the sauce and stir until completely blended in, about 1 minute.
• Stir in the shrimp and salt, and heat through, now you are just warming the shrimp as they are already cooked. When hot, stir in the wine and lemon juice.
• Spoon into toast cups or spoon over hot buttered egg noodles. Garnish with a light sprinkle of paprika if desired. Serve and enjoy.

Steps:

• Spray a large sauce pan with cooking spray and heat over medium heat.
• Place shrimp in pan and sprinkle with seasoning salt.
• Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
• Add soup, sherry, and cream cheese and water and stir until smooth.
• Simmer for 5 minutes. Add shrimp back to pan just to warm through.
• Serve over rice.

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.

Steps:

• Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
• Add shrimp.
• Saute 3 minutes and remove from skillet.
• Keep warm.
• Add 1 tsp oil to skillet.
• Add bella mushrooms and saute 5 minutes.
• Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
• Add to the mushrooms.
• Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
• Return shrimp to skillet and stir in salt and peppers.
• Cut each toast slice in half diagonally.
• Arrange 4 toast triangles on each of 2 plates.
• Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.