Northern Shrimp Newburg

Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.

This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work just as well and have a more tender texture to boot.

Northern Shrimp Newburg – serves 4 – 6

2 shallots, diced
2 T butter
1/2 C Madeira wine
4 – 5 C Northern Shrimp, peeled with heads and tails removed
2 T flour
3/4 C light cream

Melt butter over medium heat in a sauté pan or deep skillet. Add shallots and soften, about 3 minutes. Stir in Madeira, increase heat to medium high and add shrimp. Sauté for about 5 minutes.

Remove from heat and, using a ladle, transfer liquid to a 2 quart saucepan. Simmer over medium high heat to reduce, about 10 minutes.

Reduce heat to medium. Whisk in flour one tablespoon at a time and cook 3 minutes, stirring constantly. Stir in cream and whisk until well incorporated.

Combine sauce with shrimp, gently stirring to incorporate any additional liquid.

Serve piping hot over egg noodles, rice or with a good crusty French bread.

Ingredient origins: (Oh, farmers markets, how I miss thee!) Shallots – California, Butter – Maine; Madiera wine – California; Northern Shrimp – the waters just outside our door; Flour – Vermont; Light Cream – Massachusetts