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Texas Shrimp Newburg

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 color

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 minutes, or until bubbly, stirring once.

Stir in wine, lemon juice, shrimp, cheese and Caliente seasoning; microwave 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 slices 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
H-E-B Cooking Connection

Created 07/31/2009
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