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Texas Shrimp Newburg
Prep Time:
0 minutes
Cook Time:
20 minutes
6 - 8 servings

1 1/2 pounds cooked, peeled and deveined shrimp

1 (10 3/4 oz.) can cream of shrimp soup

2/3 cup half and half

2 egg yolks, beaten

1/3 cup white wine

2 teaspoons lemon juice

1/2 teaspoon Chef Geoffrey Michael's Caliente Seasoning paprika, for c

8 ounces American cheese, shredded

6 to 8 tablespoons butter OR margarine

6 to 8 slices thickly sliced bread


Mix soup, half and half, and egg yolks; microwave on High 8 to 10 minu
tes, or until bubbly, stirring once.
Stir in wine, lemon juice, shrimp, cheese and Caliente seasoning; micr
owave 6 to 8 minutes or until shrimp is pink and opaque.
Spoon over Texas toast.
Top with paprika and serve.
To make Texas toast, heat griddle or frying pan to medium heat.
Spread 1/2 tablespoon butter or margarine on each side of 6 to 8 slice
s thickly sliced bread.
Place buttered slice of bread on skillet until golden brown.
Turn and repeat for the other side.

Nutritional Information

No Nutritional Information Available


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