Ingredients
Scale
For the Shrimp Newburg:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 1 clove garlic, minced
- 1/2 cup halal-certified white grape juice (or apple cider vinegar diluted with water)
- 1 teaspoon Worcestershire sauce (halal version)
- 1/2 teaspoon Dijon mustard
- 1 cup heavy cream
- 2 egg yolks
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped parsley (for garnish)
To serve:
- 4 puff pastry shells, toast points, or steamed rice
Instructions
- Prepare the shrimp: Begin by patting the shrimp dry with paper towels. Season lightly with salt and pepper, and set aside.
- Sauté the shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2–3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the minced shallot and garlic, cooking for 1–2 minutes until fragrant and translucent.
- Deglaze the skillet: Add the white grape juice and Worcestershire sauce to the skillet, scraping the bottom with a wooden spoon to release any browned bits. Let the mixture simmer for 2–3 minutes to reduce slightly.
- Prepare the creamy sauce: In a small bowl, whisk together the heavy cream, egg yolks, Dijon mustard, nutmeg, paprika, cayenne pepper (if using), salt, and black pepper. Slowly pour this mixture into the skillet, whisking constantly to prevent the eggs from curdling.
- Simmer the sauce: Cook the sauce over low heat for 5–7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Do not let the sauce boil, as this may cause it to separate.
- Return the shrimp to the skillet: Add the cooked shrimp back into the skillet, stirring gently to coat them in the sauce. Allow the mixture to warm through for 1–2 minutes.
- Serve and garnish: Spoon the Creamy Shrimp Newburg over puff pastry shells, toast points, or rice. Garnish with fresh parsley and an extra pinch of paprika for color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup of Creamy Shrimp Newburg
- Calories: 380
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 25g