NEWBURG SAUCE - Linda's Low Carb Menus & Recipes NEWBURG SAUCE 1/2 cup butter 1/4 cup dry sherry 2 teaspoons shallots, minced, 1/4 ounce 1/4 teaspoon paprika 1 cup heavy cream 4 egg yolks In a double boiler over simmering water melt the butter. Add the sherry, shallots and paprika.
NEWBURG SAUCE 1/2 cup butter 1/4 cup dry sherry 2 teaspoons shallots, minced, 1/4 ounce 1/4 teaspoon paprika 1 cup heavy cream 4 egg yolks In a double boiler over simmering water melt the butter. Add the sherry, shallots and paprika. Whisk and cook until the shallots are tender, about 5-10 minutes.
Creamy Shrimp Newburg. The sauce is a rich cream and egg yolk sauce flavored with a small amount of sherry and cayenne pepper. This version of the famous recipe is made with shrimp and optional mushrooms instead of lobster, and while the nutmeg adds some extra flavor to the sauce, it is optional. See the tips and variations below...
Spoon the seafood Newburg over toast points, puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits. Sprinkle with paprika or garnish with fresh chopped parsley, as desired. If you are using large sea scallops, cut them into quarters or slice them in half horizontally.