This is one of my favorite Publix recipes. The sauce is lucious! And is a breeze to make. I use the pre-made mashed potatoes for a really quick dinner.
I rarely use any Cream of Something soup, usually making up as sauce myself. I've never fiddled with a Cream of Shrimp soup recipe, so I did use the Campbell's for this recipe. And I have to say, for me, I would never make this recipe without using the cream sherry.
Serve the shrimp on top of the mashed potatoes and serve with a green vegetable or salad. Piece of cake!
SHRIMP NEWBURG with DUCHESS POTATOES (Serves 4)
1 Tbsp garlic butter (melt a Tbsp butter on med-lo heat, throw in a bit of minced garlic until the butter is infused with the garlic flavor....DO NOT ALLOW TO COOK/BURN)
2 tsp country Dijon mustard
2 tsp flour
1/2 tsp Old Bay Seasoning
1# peeled/deveined shrimp (thawed, if frozen)
1/4 cup cream sherry
1 (10.75 oz) can condensed Cream of Shrimp soup
1/2 cup reduced-fat milk
Preheat large saucepan on medium-high heat for 2-3 minutes.
Place garlic butter in saucepan, swirl to coat. Stir in mustard, flour, and seasoning. Cook 1-2 minutes, stirring constantly, or until well blended and bubbling.
Stir in (in this order) shrimp, sherry, soup, and milk. Reduce heat to medium; cook 8-10 minutes, stirring occasionally, or until shrimp are opaque and sauce thickens. Serve over mashed potatoes.
24 oz refrigerated mashed potatoes
1 Tbsp garlic butter
1 Tbsp grated Parmesan cheese
Place potatoes in microwave-safe bowl. Cover and microwave on high 4 minutes or until potatoes begin to get hot.
Stir in butter and cheese; microwave on high 3 more minutes or until thoroughly heated. Stir and serve.
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