Shrimp Newburg

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 21%
  • Fat: 8.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 34g
  • Carbohydrate: 33.7g
  • Fiber: 1g
  • Cholesterol: 193mg
  • Iron: 3.7mg
  • Sodium: 567mg
  • Calcium: 282mg

Ingredients

  • 1 tablespoon butter or stick margarine
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/2 cup dry vermouth
  • 1 cup hot Swiss Cheese Sauce
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon
  • 1 tablespoon sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 1/2 cups hot cooked long-grain rice
  • Fresh chives (optional)

Preparation

  1. Melt butter in a large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Add shrimp and vermouth; cook 2 minutes, stirring occasionally. Add Swiss Cheese Sauce and next 6 ingredients (sauce through pepper); cook 3 minutes, stirring constantly. Serve over rice. Garnish with additional chives, if desired.
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