Shrimp Newberg stuffed shells, oh my that Newberg sauce is so delicious! These shrimp stuffed shells are easy and quick to make for an awesome dinner, they’re also delicious as an appetizer or starter if you’re entertaining!
A little bit of history:
Lobster Newberg was originally introduced and named after Ben Wenberg, a wealthy sea captain engaged in the fruit trade between Cuba and New York. When on shore, he customarily ate at Delmonico’s Restaurant. One day in 1876, home from a cruise, he entered the cafe and announced that he had brought back a new way to cook lobster (where he originally got the idea for this new dish has never been discovered). Calling for a blazer (chafing dish), he demonstrated his discovery by cooking the dish at the table and invited Charles Delmonico to taste it. Delmonico said, “Delicious” and forthwith entered the dish on the restaurant menu, naming it in honor of its creator Lobster a la Wenberg. The dish quickly became popular and much in demand, especially by the after-theater clientele.
Many months after Ben Wenberg and Charles Delmonico fought or argued over an as-yet-undiscovered and probably trivial matter. The upshot was that Charles banished Wenberg from Delmonico’s and ordered Lobster a la Wenberg struck from the menu. That did not stop patrons from asking for the dish. By typographical slight-of-hand, Delmonico changed the spelling from “Wenberg” to “Newberg,” and Lobster Newberg was born. This dish has also been called Lobster Delmonico. (Source What’s Cooking America)
Newberg sauce is originally made with lobster but is delicious with any seafood, here I used shrimp size 16/20 cut into small chunks, they were handier to stuff my shells.
Newberg sauce is pretty easy to make but it needs attention as it must absolutely not be overcooked, there are three egg yolks in the recipe that work as thickeners, if the sauce is overcooked the yolks will curdle and look pudding like, totally unappetizing!
If you are going to serve these shells as a starter, I guess 3 to 4 shells will be enough as they are quite filling.
♦ Once the sauce is ready you must serve immediately.
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1 pound (450 g.) jumbo shells pasta
1.32 (600 g.) shrimp 16/20, shelled, deveined, cut into 4 chunks each
2 tbsp. butter
1/2 cup (120 ml) white wine
Salt and pepper to taste
1 cup (240 ml) heavy cream
3 egg yolks
1/4 tsp Cayenne
Cook the pasta according to the instructions on the pack, cook on a gentle boil as jumbo shells are a little fragile and I added 1 tbsp. olive oil into the water to avoid that the shells stick together, drain and drizzle with olive oil, stir delicately to coat all the shells
Into a frying pan over medium/high heat melt the butter, add the shrimp and cook until they barely turn orange, set the shrimp aside into a shallow dish
Add the white wine to the pan, stir to deglaze and cook until reduced to about half
Meanwhile, into a bowl, pour the heavy cream, egg yolks, salt and pepper to taste and the Cayenne, whisk, add to the white wine together with the shrimp juice at the bottom of the reserved dish, cook stirring constantly until the sauce starts to thicken, add the shrimp and continue to cook just until they are re-heated, taste the sauce and adjust seasoning if needed
Fill the shells with a good amount of shrimp and sauce, drizzle more sauce on top, if you have shrimp leftover distribute them around the plate, sprinkle with some parsley and serve immediately
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