The dish known as Shrimp Newburg has its roots in American cuisine, specifically in New York City during the late 19th century. This recipe was created in a famous restaurant and quickly gained popularity for its creamy and sophisticated flavor. In various Latin American countries, it can be found under different names or similar variations, although the essence of a creamy sauce accompanied by shrimp is generally maintained. In Mexico and some Central American countries, this preparation is often associated with dishes that include seafood in white or wine sauce, while in countries of the Southern Cone it might simply be called "Shrimp in creamy sauce" or "Shrimp with wine." This delicious combination has transcended borders due to its flavor and ease of preparation, becoming a popular option for special dinners or family celebrations.
Shrimp newburg ii
How to Prepare Shrimp Newburg II
To begin, bake the pastry shells according to the package instructions. This will form a crispy and perfect base for the creamy sauce.
In a separate bowl, combine the frozen cream of shrimp soup with the milk, mixing until a homogeneous mixture is obtained.
Heat this mixture over medium heat, making sure to stir to prevent it from sticking.
Add the shrimp and peas and continue heating, stirring constantly, until the mixture comes to a gentle boil.
Simmer slowly for about 5 minutes so the ingredients meld and the shrimp cook perfectly.
Incorporate the sherry wine and half of the sharp cheddar cheese, mixing well so the cheese melts and the sauce takes on a creamy and exquisite texture.
Sprinkle the remaining cheese over the already baked pastry shells to give them an extra touch of flavor and a gratin finish.
Finally, to serve, spoon the sauce into the pastry shells and enjoy this delicious dish.
Ingredients (7)
- Frozen Pie Crusts
- Frozen Cream Of Shrimp Soup
- Milk
- Shrimp
- Peas
- Sherry
- Sharp Cheddar Cheese
Instructions (11 steps)
- 1 Bake the empanada shells according to package instructions
- 2 Combine the soup and milk
- 3 Heat it up
- 4 Add shrimp and peas and continue heating
- 5 stirring
- 6 until it comes to a simmer
- 7 Cook slowly for about 5 minutes
- 8 Incorporate the sherry and half of the cheese
- 9 Sprinkle the remaining cheese over the baked empanada shells
- 10 To serve
- 11 spoon the sauce inside the empanada shells