Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.
Yield 8 serving(s) Number Of Ingredients 16 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.
Yield 2 serving(s) Number Of Ingredients 9 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.
Number Of Ingredients 10 Steps:
In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; 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 noodles and sauce.
More about “shrimp newburg iii recipes”
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes. Sprinkle flour over shallots and stir until well mixed, about 1 minute. Whisk in milk and stir until mixture boils and thickens, about 5 minutes. Add sherry and salt and pepper to taste; reduce heat and simmer, stirring occasionally, to blend flavors, about 5 minutes. Meanwhile, toast bread; trim off and discard crusts if desired. Rinse and drain shrimp. Add shrimp to sauce and stir often just until simmering again, about 2 minutes. Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.
