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Ingredients
- Shrimp Newburg
- * 4 pounds large raw shrimp
- * 1 tablespoon butter
- * 4 shallots, finely chopped
- * 2 tablespoons tomato paste
- * 1/2 teaspoon paprika
- * 1 cup dry white wine
- * 2 cups whipping cream
- * pinch pepper
- * 2 tablespoons chopped fresh parsley
- * 1 tablespoon chopped fresh chives
- Rice
- * 1 tablespoon butter
- * 1 shallot, finely chopped
- * 1 carrot, diced
- * 2 cups long-grain rice
- * 1 teaspoon salt
Details
Servings 8
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
Shrimp Newburg
1. Peel and devein shrimp, reserving shells. Cover and refrigerate shrimp. (Make-ahead: Refrigerate for up to 8 hours.)
2. In large shallow saucepan, heat butter over medium heat; cook shallots, stirring, until softened, about 3 minutes. Add tomato paste and paprika; cook, stirring, for 1 minute. Add reserved shrimp shells; cook, stirring, until pink, about 2 minutes.
3. Add wine and 2 cups water, stirring to scrape up brown bits. Bring to boil; reduce heat and simmer gently for 20 minutes. Into clean saucepan, strain through fine-mesh sieve, pressing shells to extract liquid. Discard shells. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 8 hours. Reheat to continue.)
4. Add cream and pepper; bring to boil. Boil, stirring, until reduced by half, about 10 minutes. Add reserved shrimp; cook until pink, about 5 minutes. Stir in parsley.
5. RICE: Meanwhile, in saucepan, heat butter over medium heat; cook shallot and carrot until softened, about 5 minutes. Stir in rice. Add 4 cups water and salt; bring to boil. Reduce heat to medium-low; cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork. Serve shrimp mixture over rice. Garnish with chives.
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