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Shrimp and Shallot Newburg

Yield Makes 4 or 5 servings
Notes: This Newburg makes a great brunch entrée served over toasted English muffins or, more indulgently, spooned into hot popovers. Garnish servings with sprigs of fresh herbs such as tarragon.

Ingredients

  • 2 tablespoons butter or margarine
  • 8 ounces shallots, peeled and slivered lengthwise
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-fat (2%) milk
  • 1/4 cup dry sherry or madeira
  • Salt and white or black pepper
  • 4 slices firm-textured white bread (about 4 oz. total; see notes)
  • 1 pound shelled cooked tiny shrimp, thawed if frozen

Nutrition Information

  • calories 319
  • caloriesfromfat 25 %
  • protein 27 g
  • fat 8.8 g
  • satfat 4.8 g
  • carbohydrate 29 g
  • fiber 1 g
  • sodium 439 mg
  • cholesterol 199 mg

How to Make It

  1. Melt butter in a 4- to 5-quart pan over medium-high heat; add shallots and stir often until limp, about 3 minutes.

  2. 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.

  3. 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.

  4. Set a slice of toast on each plate. Spoon hot shrimp Newburg equally over toast.