Description
A rich and creamy shrimp dish infused with Dijon mustard and lemon juice, perfect for gatherings and cherished moments.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brandy (or sherry)
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives for garnish (optional)
- Toasted bread or cooked rice for serving (optional)
Instructions
- Begin by heating a skillet over medium heat. Add the butter and olive oil, allowing them to melt together. Carefully add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove and set aside.
- Return the skillet to the heat and pour in the brandy. Let it simmer for about a minute. Lower heat and stir in the heavy cream, cooking gently until slightly thickened.
- Whisk together the egg yolks, Dijon mustard, lemon juice, salt, and pepper in a bowl. Gradually mix in some warm cream sauce to temper the eggs, then return this mix to the skillet, stirring until combined and the sauce thickens further.
- Gently fold in the cooked shrimp, ensuring they are coated in the sauce.
- Serve the creamy shrimp Newburg garnished with fresh parsley or chives and consider serving over toasted bread or rice.
Notes
Taste the sauce before serving to adjust seasoning. Adding more lemon juice can brighten the flavors. Consider including spinach or mushrooms for extra texture.
