SEAFOOD NEWBURG
A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.
Provided by GIGIMOM15
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
- Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g
SEAFOOD NEWBURG
Provided by The Hearty Boys
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
SEAFOOD NEWBURG
This recipe is saved for the holidays or special occasions at my house. The rich sherry-cream sauce blankets this elegant combination of delicately flavored seafood and vegetables. I really love the individual presentation with the puff pastry shells. For starters or normal-sized appetites, one is enough, but for my DS and what used to be my husband, now my ex, 2 or 3 was a serving for them. So it is hard to state a serving size....I'd say between 6 and 10 depending on appetite sizes.
Provided by breezermom
Categories Crab
Time 1h
Yield 10 shells
Number Of Ingredients 16
Steps:
- Bake the pastry shells according to the package directions; set aside, and keep warm.
- Peel and devein shrimp, set aside.
- Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
- Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
- Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
- Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
- Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.
Nutrition Facts : Calories 666.7, Fat 41.5, SaturatedFat 18.6, Cholesterol 156.5, Sodium 540.1, Carbohydrate 37.1, Fiber 2.9, Sugar 3.5, Protein 31.6
SEAFARER'S NEWBURG
Shrimp in a creamy white sauce served over tater tots. Yum!
Provided by CHRISTYJ
Categories Shrimp Recipes
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (225 degrees C). Arrange tater tots on a baking sheet.
- Bake tater tots 15 to 17 minutes, or until crispy and heated through.
- In a medium size skillet, heat butter over a medium heat. Stir in flour and salt until blended. Gradually stir in milk, sherry, and soup. Stir constantly until sauce is thickened and smooth; 3 minutes.
- Stir shrimp, celery, and cheese into the sauce. Bring the mixture to a boil; stirring often.
- Serve the sauce over the hot tater tots.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 10.8 g, Sodium 1014.2 mg, Sugar 5.5 g
SEAFARER'S NEWBURG
Shrimp in a creamy white sauce served over tater tots. Yum!
Provided by CHRISTYJ
Categories Shrimp Recipes
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (225 degrees C). Arrange tater tots on a baking sheet.
- Bake tater tots 15 to 17 minutes, or until crispy and heated through.
- In a medium size skillet, heat butter over a medium heat. Stir in flour and salt until blended. Gradually stir in milk, sherry, and soup. Stir constantly until sauce is thickened and smooth; 3 minutes.
- Stir shrimp, celery, and cheese into the sauce. Bring the mixture to a boil; stirring often.
- Serve the sauce over the hot tater tots.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 10.8 g, Sodium 1014.2 mg, Sugar 5.5 g
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