Scampi Newburg

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Scampi is an expensive ingredient to start with, so it’s worth making a nice accompanying sauce. This recipe is easy enough to make and the sauce has a delicious sherry flavour.


  • 450 g/1 lb prepared scampi
  • 50 g/2


If the scampi are frozen, allow them to thaw, discard any watery liquid and pat dry. Melt the butter in a frying pan, add the scampi and sauté gently for 2–3 minutes. The scampi flesh will firm up. Lift from the pan and keep hot. Add the sherry to the hot butter remaining in the pan and simmer for a few moments until reduced by about half.

Meanwhile blend the egg yolks and flour togethe