Shrimps à la Newburg
A dish — butter and few grains cayenne carry it.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 470 ml shrimps
- 44 ml butter
- 2 ml salt
- Few grains cayenne
- 5 ml lemon juice
- 5 ml flour
- 120 ml cream
- Yolks 2 eggs
- 30 ml Sherry wine
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup cream → lactose-free cream or coconut cream
Steps
- Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.
Nutrition (estimated, per serving)
| Calories | 550 |
|---|---|
| Protein | 4.2 g |
| Fat | 57.5 g |
| Carbs | 6.8 g |
| Fiber | 0.1 g |
| Sodium | 1270 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States