Holiday Shrimp Newburg

Shrimp Newburg is retro entertaining at its finest. A rich, golden sauce made from butter, white wine, sherry, and heavy cream coats plump shrimp and gets served over steamed rice or noodles. It’s the kind of dish that feels luxurious without requiring culinary school skills.

The double-wine approach gives this sauce its signature depth. Dry white wine provides the acidic backbone, while sherry adds a nutty, slightly sweet complexity. A pinch of turmeric tints the cream sauce a warm, appetizing gold and adds an earthy note that rounds out the richness.

Building a proper roux from butter and flour before adding the liquids is what gives the sauce body. Cook the flour gently for 3 to 4 minutes to eliminate that raw, pasty flavor. Then whisk in the wines and let it boil for 5 minutes to cook off the alcohol before the cream and shrimp go in.

The peas go in last and need just a few minutes to warm through. They add a pop of color and sweetness that brightens the rich sauce.

Chef Tips

• Don’t boil the cream. Once you add the heavy cream and shrimp, keep the heat at a gentle simmer. Boiling can cause the cream to break and the shrimp to overcook.
• Fresh or thawed shrimp both work. If using frozen, thaw completely and pat dry. Excess water thins the sauce.
• Cook the roux until it smells biscuity, not raw. That 3-to-4-minute cook time on the flour is what separates a silky Newburg from a floury one.

Variations

• Lobster Newburg: The original version uses lobster instead of shrimp. Use chopped lobster tail for a truly special occasion dish.
• Non-alcoholic version: Replace the white wine and sherry with chicken stock as the recipe suggests. You lose some complexity but the cream and turmeric still make it rich and golden.