MY STORE: 
Florida Shrimp Newburg
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 4 Servings • 5 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| 4 Tbsp. butter |
| 4 Tbsp. Florida shallots, diced |
| 1/2 lb. fresh Florida mushrooms, sliced (optional) |
| 1 (10 oz.) can cream of shrimp soup |
| 1 c. half & half |
| 1/3 c. dry sherry |
| 1 tsp. dry mustard |
| 4 Tbsp. grated Parmesan cheese |
| salt and pepper to taste |
| 1-1/2 lb. Florida shrimp, cooked, peeled and deveined |
| 4 puff pastry shells, baked |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add shallots and mushrooms (optional); sauté for 3 min. until soft. Stir in soup, half and half, sherry, mustard, Parmesan cheese and salt and pepper to taste.
2. Reduce heat and simmer 10 min. to blend flavors. Add shrimp and simmer over low heat for 5 min., stirring often.
3. To serve, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points if desired.
* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutrition:
Calories: 711; Calories From Fat: 42; Total Fat: 42g; Saturated Fat: 16g; Cholesterol: 327mg; Total Carbs: 34g; Protein: 45g;