SHRIMP NEWBURG IN 15 MINUTES

Video Description

SHRIMP NEWBURG INGREDIENTS (5) LARGE PRAWNS PEELED AND DEVEINED AND TAILS ON (12) SMALL SHRIMP PEELED AND DEVEINED TA ILS OFF (¼) ONION CUT IN SMALL CHUNKS (8) TO (10) MUSHROOMS QUARTED (¼) GREEN ONION CHOPPED (⅛ ) CUP CHOPPED PARSLEY (4) LEAVES FRESH BASIL CHOPPED NOTE….. YOU MAY USE DRY, FRESH IS BETTER (2) TBSP MINCED GARLIC (¼) CUP SWEET MARSALA (2) OZ WHITE WINE (2) CUPS HEAVY CREAM SEASALT AND CRUSHED BLACK PEPPER TO TASTE (2) OZ OLIVE OIL (2) OZ GHEE (10) OZ WHOLE BUTTER,(2) OZ FOR WHITE MARSALA SAUCE AND THE (8) OZ IS FOR HERB BUTTER (6) OZ LINGUINE (3) TBSP CORNSTARCH MIXED WITH WATER,GLUE CONSISTENCY NOTE ……THIS RECIPE FEEDS (2) TO(3) PEOPLE PROCEDURE NOTE…..MAKE YOUR HERB BUTTER AHEAD AND PASTA AHEAD AND CHOP VEGETABLES AHEAD AND MEASURE SPICES AHEAD HERB BUTTER (8) OZ WHOLE BUTTER SOFTENED (4) FRESH BASIL LEAVES CHOPPED (⅛) CUP CHOPPED PARSLEY TBSP MINCED GARLIC (½) TSP THYME TSP OREGANO MIX ALL INGREDIENTS SET ASIDE PASTA COOK OFF LINGUINE CONSTANTLY STIRRING IN BOILING WATER SALT WATER AND A TOUCH OF OLIVE OIL,COOK TIL CHEF AL DONTE, STRAIN AND DO NOT RINSE LES’S START THE NEWBURG ADD 2 OZ GEHEE AND 2 OZ OLIVE OIL TO SAUTE PAN ADD ONIONS,MUSHROOMS,GARLIC,PRAWNS AND SHRIMP COOK TILL PRAWNS AND SHRIMP ARE HALF WAY DONE ADD MARSALA WINE AND COOK 3 MINUTES TILL SHRIMP ARE DONE PULL PRAWNS OUT FOR GARNISH SET ASIDE FOR GARNISH ADD HEAVY CREAM REDUCE BY ¼ ADD 3 TBSP CORNSTARCH MIXED WITH WATER FOR THICKENING ,COOK TILL THICK THEN ADD 2 OZ WHOLE BUTTER TILL MELTED IN AND SEASON WITH SEASALT AND CRUSHED BLACK PEPPER ,SET ASIDE AND KEEP WARM NOW ADD 2 OZ HERB BUTTER TO A SEPARATE PAN MELT BUTTER AND ADD PASTA TO PAN AND SAUTE TILL WARM AND MIX IN A HANDFUL OF CHOPPED GREEN ONION NOW PUT PASTA IN A BOWL AND POUR SHRIMP NEWBURG ON TOP AND ENJOY A GOOD ACCOMPANIMENT IS SOURDOUGH TOAST OR GARLIC BREAD TO SOAK UP AND DIP INTO THAT SAUCE REMEMBER SMELL THE BASIL