Tea Room Recipe #14 - The Wild Olive Tearoom (Kingsville, Texas)

Any seafood lovers reading today? This week's Tea Room Recipe is Shrimp Newburg, and it is so easy and sooooo good!

I came across this recipe in a cookbook for The Wild Olive Tearoom which was once located in the Sellers Market in Kingsville, Texas. Now the Sellers Market (now closed) was an interesting concept and something I'd never heard of before. According to the book, in 1985 a town leader was looking for a way to help revitalize the town, and the non-profit Kingsville Action Network was formed. The group rented 5,000 square feet in the historic Flato Hardware Building, and volunteers turned the space into a place where arts and crafts were sold. (The name "Sellers Market" honored a local man, Bill Sellers, by the way.) In what I think was a brilliant arrangement, the enterprise was manned largely by the "working members" of the market, who had to work 12 shifts at the store each year to maintain working member status. Most of the proceeds went to the individuals, but a small percentage was donated to local charities in the community. In 1988, the Wild Olive Tearoom was added and became a popular spot for lunch, dessert, and social events such as teatime. I'd love to see a place like that in my area!

This recipe from the Wild Olive was shared by a Betty Shamel, who noted, "This recipe is often served at Mrs. Jefferies Tea House in Mission, Texas." I hope it was served at the Wild Olive as well, because it is terrific!

Shrimp Newburg

2 tablespoons butter
1-3/4 tablespoons flour
1 cup heavy whipping cream
3 tablespoons ketchup
3/4 tablespoon Worcestershire sauce
1 pound cooked and peeled shrimp*
2 tablespoons cooking sherry
1 teaspoon salt
1/2 teaspoon pepper (I used white pepper)
Cooked rice, as desired

In medium saucepan, melt butter and add flour, whisking well. Add cream and heat on medium to high heat until thickened, whisking constantly. Add ketchup and Worcestershire sauce and combine. Add shrimp, sherry, salt and pepper. Heat thoroughly and serve over rice.

*I used uncooked shrimp and simply cooked the sauce a few extra minutes until the shrimp turned pink.