Shrimp Newburg Iii Recipes

Steps:

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

Steps:

• Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute.
• Add hot milk and cook until sauce thickens.
• Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce.
• Before removing from fire, add beaten egg and cream.
• Mushrooms optional.

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:

• 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:

• Preheat oven to 350°F
• Slice the bread on the diagonal about 1/2 inch thick, and toast. You have to have enough slices to cover the bottom of a 9x9 ovenproof pan twice. Set toast aside.
• Peel the shrimp and roughly chop. Set aside.
• Heat the butter in a medium saucepan and sauté the onion and celery until softened. Add the flour and whisk. Slowly add in the milk and simmer until thickened. Let cook for one minute to get rid of the raw flour taste.
• Stir in the sherry, water, curry, paprika, pepper and salt. Remove half of the sauce and set aside. (Note: the better the sherry the better the sauce will taste.).
• Reheat remaining sauce in the saucepan to a simmer and add the shrimp and half the cheese. Cook until shrimp are almost done, about 1-2 minutes.
• Place one layer of the toast in the bottom of the pan. Pour the shrimp mixture over the top and smooth out. Arrange remaining toast on top. Pour reserved sauce over the final layer of toast and sprinkle on remaining 1/2 cup of cheese.
• Bake for about 25-30 minutes, or until bubbly on top.

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.

Steps:

• In large skillet over medium heat, melt butter; add onion and cook 3 minutes.
• Add shrimp and cook until barely pink.
• Stir in soup, milk, cream cheese, sherry, thyme and peas.
• Simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper.
• Meanwhile cook noodles according to package directions; drain.
• Toss hot noodle and sauce; serve and enjoy.