Shrimp Newburg on Toast Points: A Classic Reimagined

The first time I tasted Shrimp Newburg, I was a wide-eyed culinary student interning at a historic hotel on the coast of Maine. The head chef, a gruff but kind soul, whipped up a batch for a special event. The creamy, sherry-infused sauce clinging to succulent shrimp, served over crisp toast points, was pure luxury on a plate. I remember thinking, “This is what it means to dine.” The experience sparked a lifelong love for classic dishes and the power of food to transport you to another time and place. I am very glad to share this recipe with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Servings: 2
• Dietary Type: Pescatarian

Ingredients

• ¾ lb large shrimp, peeled and deveined
• 2 teaspoons olive oil, divided
• 2 cups sliced baby portabella mushrooms
• ¾ cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 tablespoons dry sherry
• 1 large egg yolk
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground red pepper
• ⅛ teaspoon fresh ground black pepper
• 4 slices whole wheat bread, toasted
• 2 teaspoons chopped fresh chives

Equipment Needed

• Large non-stick skillet
• Whisk
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Make sure the pan is properly heated before adding the shrimp for the best sear.
2. Add the shrimp to the hot skillet. Ensure the shrimp is spread in a single layer for even cooking. Avoid overcrowding the pan, as this will lower the temperature and steam the shrimp instead of searing it.
3. Sauté the shrimp for 3 minutes, turning once halfway through, until they are pink and opaque. The internal temperature should reach 145°F (63°C).
4. Remove the cooked shrimp from the skillet and set aside to keep warm. Tent with foil to prevent them from cooling down too much while you prepare the sauce.
5. Add the remaining 1 teaspoon of olive oil to the skillet.
6. Add the sliced baby portabella mushrooms to the skillet.
7. Sauté the mushrooms for 5 minutes, stirring occasionally, until they are softened and lightly browned. This step brings out the earthy flavors of the mushrooms, adding depth to the dish.
8. In a separate bowl, combine the low-fat milk, all-purpose flour, dry sherry, and egg yolk. Whisk vigorously until the mixture is smooth and free of lumps. Ensure the flour is fully incorporated to prevent a grainy sauce.
9. Pour the milk mixture into the skillet with the sautéed mushrooms.
10. Bring the mixture to a boil over medium heat, then immediately reduce the heat to low and simmer until the sauce has thickened (about 3 minutes), stirring constantly with a whisk. Consistent stirring is crucial to prevent the sauce from scorching or sticking to the bottom of the pan.
11. Return the cooked shrimp to the skillet with the thickened sauce.
12. Stir in the kosher salt, ground red pepper, and fresh ground black pepper. Adjust seasoning to taste, keeping in mind the saltiness of the shrimp.
13. Cut each slice of whole wheat toast in half diagonally, creating triangles.
14. Arrange 4 toast triangles on each of the two plates.
15. Top each serving with 1 ½ cups of the shrimp Newburg mixture.
16. Sprinkle each serving with 1 teaspoon of chopped fresh chives for a pop of color and fresh flavor. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcook the shrimp: Overcooked shrimp will be rubbery. Cook just until they turn pink and opaque.
• Use good quality sherry: The sherry adds a distinctive flavor to the sauce, so choose a decent dry sherry for the best results.
• Adjust the thickness of the sauce: If the sauce is too thick, add a little more milk. If it’s too thin, simmer for a minute or two longer.
• Make ahead: The shrimp Newburg can be prepared up to a day in advance. Store it in the refrigerator and reheat gently before serving.
• Spice it up: For a spicier dish, add a pinch more red pepper flakes.

Serving & Storage Suggestions

Serve Shrimp Newburg immediately over the toasted bread points. For a more elegant presentation, consider using silver serving dishes or ramekins. A sprinkle of fresh parsley can also enhance the visual appeal.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 2 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, or microwave in short intervals. Be careful not to overheat, as this can make the shrimp tough. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523.3 kcal	N/A
Calories from Fat	118 g	23%
Total Fat	13.2 g	20%
Saturated Fat	3.1 g	15%
Cholesterol	368.7 mg	122%
Sodium	819 mg	34%
Total Carbohydrate	41.7 g	13%
Dietary Fiber	5.3 g	21%
Sugars	10.1 g	40%
Protein	47.1 g	94%

Variations & Substitutions

• Gluten-free: Use a gluten-free all-purpose flour blend to thicken the sauce and serve over gluten-free toast or rice cakes.
• Dairy-free: Substitute the low-fat milk with unsweetened almond milk or oat milk. Note that this may slightly alter the taste and texture of the sauce.
• Seafood Variety: While this recipe calls for shrimp, you can easily substitute it with lobster meat or crab meat for a more decadent version.
• Vegetarian Option: Replace the shrimp with pan-fried halloumi cheese for a delightful vegetarian twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Ensure they are fully thawed and patted dry before cooking to remove excess moisture.

Q: What if I don’t have dry sherry?
A: You can substitute dry sherry with dry white wine or chicken broth, although the flavor will be slightly different.

Q: How can I prevent the sauce from curdling?
A: Whisk the sauce constantly while simmering and avoid overheating. Adding the egg yolk off the heat, then tempering it with a little of the warm sauce before adding it to the pan can also help.

Q: Can I make this recipe in a larger batch?
A: Yes, you can easily double or triple the recipe to serve a larger crowd. Just ensure you use a large enough skillet or pot to accommodate all the ingredients.

Q: What other toppings can I add besides chives?
A: A sprinkle of fresh parsley, a dash of paprika, or a squeeze of lemon juice can also enhance the flavor and presentation of this dish.

Final Thoughts

Shrimp Newburg on Toast Points is a dish that is more than the sum of its parts. The creamy sauce, the succulent shrimp, and the crisp toast combine to create a truly memorable dining experience. Don’t be intimidated by the classic nature of this dish; it’s surprisingly easy to make at home. I encourage you to try this recipe and discover the timeless elegance of Shrimp Newburg for yourself. Feel free to experiment with the variations and substitutions to make it your own. Enjoy!