Creamy Shrimp Newburg

Shrimp Newburg with mushrooms
Diana Rattray
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 4 servings
Nutrition Facts (per serving)
410 Calories
29g Fat
12g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 410
% Daily Value*
Total Fat 29g 37%
Saturated Fat 17g 86%
Cholesterol 365mg 122%
Sodium 1265mg 55%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 5g
Protein 25g
Vitamin C 1mg 6%
Calcium 220mg 17%
Iron 1mg 6%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Add a salad or steamed vegetables for a fabulous meal.

The classic dish Lobster Newburg (or lobster a la Newburg) was made famous in 1876 by Delmonico's New York City restaurant. Chef Charles Ranhofer got the recipe from Ben Wenberg, a West Indies sea captain, so it was first named lobster a la Wenberg. Because of a falling-out between the restaurant and Wenberg, the dish was taken off the menu. Because of its popularity, it was brought back with a new name, lobster a la Newberg (a play on the name "Wenberg"). Chef Ranhofer also called it "lobster a la Delmonico," but the name "Newberg" stuck. The spelling, however, had changed to "Newburg" by the late 1800s.

The sauce is a rich cream and egg yolk sauce flavored with a small amount of sherry and cayenne pepper. This version of the famous recipe is made with shrimp and optional mushrooms instead of lobster, and while the nutmeg adds some extra flavor to the sauce, it is optional.


  • 2 ounces (1/4 cupunsalted butter

  • 8 ounces mushrooms, sliced, optional

  • 2 1/2 tablespoons all-purpose flour

  • 3/4 teaspoon salt, or to taste

  • 1 pinch cayenne pepper

  • 1 dash nutmeg, optional

  • 2 cups half-and-half

  • 3 tablespoons dry sherry

  • 2 large egg yolks, lightly beaten

  • 2 cups large shrimp, peeled and cooked (about 1 1/2 to 2 pounds in the shell)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.

  3. Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.

  4. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.

  5. Beat the egg yolks in a small bowl.

  6. Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.

  7. Heat to 175 F or until the cream sauce coats the back of a spoon.

  8. Add shrimp and heat through, stirring constantly. Serve the shrimp and sauce over puff pastry shells, rice, angel hair pasta, or toast points. 


  • Sprinkle servings with fresh chopped parsley or chives.
  • If you don't have half-and-half, use 1 cup of milk and 1 cup of whipping cream.

Recipe Variations

  • Omit the mushrooms or replace them with steamed peas or a combination of peas and carrots.
  • Seafood Newburg: Make the dish with half shrimp and half seared scallops or a combination of shrimp with chunks of mild white fish, lobster, scallops, or crab.
  • Replace the sherry with dry white wine.
  • Spoon some of the shrimp Newburg over eggs Benedict for an elegant brunch dish.