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Rec: Shrimp Newburg from Cooking Light. I've been going back to some old favorites>>>

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Joined: Dec 15, 2005

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Posted to Thread #6015 at 3:54 pm on Mar 10, 2007

that I haven't made in a long time and this is such a goody. The taste is terrific and sooo fast and easy!

Shrimp Newburg
From: Cooking Light

1 tablespoon butter or stick margarine
1/2 cup chopped onion
2 garlic cloves, minced
1 1/4 pounds medium shrimp, peeled and deveined
1/2 cup dry vermouth
1 cup hot Swiss Cheese Sauce (recipe below)
1/2 pound lump crabmeat, shell pieces removed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon sherry
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups hot cooked long-grain rice
Fresh chives (optional)

Melt butter in a large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Add shrimp and vermouth; cook 2 minutes, stirring occasionally. Add Swiss Cheese Sauce and next 6 ingredients (sauce through pepper); cook 3 minutes, stirring constantly. Serve over rice. Garnish with additional chives, if desired.

Yield: 5 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 357(21% from fat); FAT 8.4g (sat 4.2g,mono 2g,poly 1.1g); PROTEIN 34g; CHOLESTEROL 193mg; CALCIUM 282mg; SODIUM 567mg; FIBER 1g; IRON
3.7mg; CARBOHYDRATE 33.7g

Swiss Cheese Sauce
From


This recipe goes with Shrimp Newburg

1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 ounces) shredded Swiss cheese

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.

Yield: 2 cups (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 186(44% from fat); FAT 9.1g (sat 5.9g,mono 2.4g,poly 0.3g); PROTEIN 12.9g; CHOLESTEROL 31mg; CALCIUM 424mg; SODIUM 135mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 12.7g

Cooking Light,


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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