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Shrimp Newburg with Green Rice Ring


Shrimp Newburg

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of red pepper
  • 5 tablespoons Madeira wine, divided
  • 1 cup whipping cream
  • 2 egg yolks, lightly beaten
  • 2 pounds peeled, cooked shrimp

Green Rice Ring

  • 2 cups cooked rice
  • 2 tablespoons chopped scallion
  • 1 cup chopped parsley
  • 1/2 cup butter, melted
  • 3 eggs, separated

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  1. Shrimp Newburg: Melt butter in top of double boiler. Stir in flour and cook several minutes. Gradually add milk and stir until smooth and thick.
  2. Add seasonings and 4 tablespoons of the wine.
  3. Beat together cream and egg yolks. Gradually add cream to wine sauce. Cook over boiling water for 15 minutes.
  4. Add shrimp and remaining 1 tablespoon wine.
  5. Pour Shrimp Newburg into center and around green rice ring and garnish with parsley.
  6. Green Rice Ring: Combine rice, scallion, parsley, butter and slightly beaten egg yolks.
  7. Fold in stiffly beaten egg whites. Pour mixture into buttered 1 1/2-quart ring mold and bake at 350 degrees F for 25 minutes.
  8. Unmold onto a hot platter.

Serves 10.