Boston Shrimp Newberg


  • 1 lb of large cooked shrimp, peeled and deveined
  • 6 tbs butter
  • 2 tbs flour
  • 1 and 1/2 cups light cream
  • 3 egg yolks beaten
  • 2 tsp lemon juice
  • 3 tbs shrimp stock (cooking water from the shrimp)
  • dash of kosher salt to taste
  • dash of white pepper
  • paprika for garnish
  • Toast points
  • Blend butter and flour in a saute pan. Cook for several minutes, stirring constantly.
  • Add the cream all at once.
  • Heat over  low heat and stir until thickened.
  • Stir in a small amount of the hot mixture into the egg yolks, mix then add the egg yolks to the pan and continue to stir until very thick.
  • Add shrimp, lemon juice, shrimp stock and paprika.
  • Serve with toast points.

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