Shrimp Newburg

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 lbs large raw shrimp
• 1 tablespoon butter
• 4 shallots, finely chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon paprika
• 1 cup dry wine
• 2 cups whipping cream
• 1 pinch pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives

Recipe

• 1 peel and devein shrimp, reserving shells. cover and refrigerate shrimp. (make-ahead: refrigerate for up to 8 hours.).
• 2 in large shallow saucepan, heat butter over medium heat; cook shallots, stirring, until softened, about 3 minutes. add tomato paste and paprika; cook, stirring, for 1 minute. add reserved shrimp shells; cook, stirring, until pink, about 2 minutes.
• 3 add wine and 2 cups (500 ml) water, stirring to scrape up brown bits. bring to boil; reduce heat and simmer gently for 20 minutes. into clean saucepan, strain through fine-mesh sieve, pressing shells to extract liquid. discard shells. (make-ahead: let cool for 30 minutes; refrigerate until cold. cover and refrigerate in airtight container for up to 8 hours. reheat to continue.).
• 4 add cream and pepper; bring to boil. boil, stirring, until reduced by half, about 10 minutes. add reserved shrimp; cook until pink, about 5 minutes. stir in parsley.