Description
A rich and creamy shrimp dish, perfect for serving over rice or pasta.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons butter (For sautéing)
- 1 small onion (finely chopped)
- 1 cup heavy cream (For the creamy sauce)
- 1/4 cup chicken broth (halal-friendly)
- 1 tablespoon cornstarch (mixed with a little water)
- Salt and pepper (to taste)
- Fresh parsley (For garnish)
- Lemon wedges (For serving)
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the chopped onion, cooking until it’s soft and translucent—about 3-4 minutes.
- Toss in the shrimp and cook until they turn pink—approximately 3-5 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
- Slowly add the cornstarch mixture to the skillet, stirring continuously. Cook until the sauce thickens—this should take another 2-3 minutes.
- Finally, season with salt and pepper to taste.
- Plate your Shrimp Newburg, garnish with fresh parsley, and serve with lemon wedges on the side.
Notes
- Use fresh or thawed shrimp for the best flavor.
- This dish pairs well with rice or pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 220mg