Shrimp Newburg and Roasted Veggies

Posted by Brette in Food

shrimp newburgIn my continuing quest to flex my Martha muscles, I made dinner the other night a little outside my comfort zone.

First up, Shrimp Newburg. There’s a recipe for this in the November issue of Rachel Ray Magazine, but I didn’t follow it closely. I started by cooking the shrimp shells (from about 1 lb of shrimp) in a little butter until they were crispy. Then I added 1 cup of milk and 1 cup of cream and simmered it a few minutes, until it looked pink. I strained it and set it aside. I cooked one onion in some butter then added flour to make a roux and added the milk/cream mixture.  I let that cook a while to thicken. I ended up adding Wondra to it and some water to get as much sauce as I wanted. Next, I added salt and pepper and about 1/4 cup of sherry. I let the alcohol cook out, then added the shrimp. I served this with brown rice, but wasn’t wild about it with the rice. The shrimp was delicious though – very rich and flavorful. It was even better cold the next day. It needed a lot more salt and pepper when served though, so I would increase the amount the next time.  I think it could also benefit from some extra seasoning, but I don’t know what  – dill? paprika? I’m not sure, but I would experiment. This was actually a fairly quick dish to make, even though it sounds complicated.

I also made some oven roasted root veggies – celery root (a discovery from Martha), rutabaga, carrots, and parsnips. I roasted them for about 45 minutes at 400 with olive oil, salt, pepper and balsamic vinegar until they were soft and nicely browned.  I love roasting vegetables like this and thank Martha for the idea.

Bookmark and Share

You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.

3 Responses