Florida Shrimp Newburg

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

4 tablespoons butter
4 tablespoons Florida shallots, diced
1/2 pound fresh Florida mushrooms, sliced (optional)
1 (10-ounce) can cream of shrimp soup
1 cup half-and-half
1/3 cup dry sherry
1 teaspoon dry mustard
4 tablespoons freshly grated Parmesan cheese
Salt and ground black pepper to taste
1 1/2 pounds Florida shrimp, cooked, peeled and deveined
4 puff pastry shells, baked

Cooking Directions:

1. Melt butter in a large saucepan over medium-high heat. Add shallots and the mushrooms, if desired; sauté for 3 minutes until soft. Stir in soup, half-and-half, sherry, mustard, Parmesan cheese and salt and pepper to taste.
2. Reduce heat and simmer 10 minutes to blend flavors. Add shrimp and simmer over low heat for 5 minutes, stirring often.
3. To serve, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 711; Calories From Fat: 42; Total Fat: 42g; Saturated Fat: 16g; Cholesterol: 327mg; Total Carbs: 34g; Protein: 45g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.