SEAFOOD NEWBURG
Make and share this Seafood Newburg recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute shrimp, scallops and lobster in butter.
- Add paprika.
- Move seafood to a crock pot set on low or warming dish.
- Add sherry to hot sauté pan and boil hard to de-glaze the pan.
- Add sherry and pan bits to seafood.
- In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
- Slowly whisk in milk pouring in a half cup at a time.
- Add cream slowly, whisking continuously until mixture thickens.
- About 3-5 minutes.
- (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
- Pour over warmed seafood and stir.
- Serve with linguini, saltine or common crackers or toast.
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
CREAMY SEAFOOD NEWBURG
Steps:
- Gather the ingredients.
- Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
- Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
- To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
- Cover the bowl and refrigerate for about 45 minutes to 1 hour.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the flour and continue cooking for about 3 minutes while stirring constantly.
- Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
- In a bowl, whisk the heavy cream with the egg yolk.
- Add to the thickened sauce while whisking constantly.
- Stir in the cheese and continue cooking until the cheese has melted.
- Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
- Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
- Sprinkle with paprika or garnish with fresh chopped parsley , as desired.
Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g
LOBSTER NEWBURG
Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
- Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
- Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
- Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
- Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
- Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
- Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
- Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
- In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
- Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
- Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.
SEAFOOD NEWBURG CASSEROLE
This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.
Provided by Mary K. W.
Categories One Dish Meal
Time 1h55m
Yield 7-8 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
- Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
- Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
- Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
- Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
- Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 554.4, Fat 30.7, SaturatedFat 18.2, Cholesterol 216.5, Sodium 1150.1, Carbohydrate 40.3, Fiber 1.6, Sugar 1.9, Protein 27.5
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
Seafood Newburg is a delicious, romantic dish. My take on a classic is to be flexible with the type of seafood and simplify the sauce without compromising taste.
Provided by Erich Boenzli
Categories Dinner
Time 35m
Number Of Ingredients 20
Steps:
- Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
- Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
- Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn't crowded. If they touch each other, they'll steam. Cook in batches if necessary.
- When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
- In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn't smoke.
- Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
- Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
- Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
- Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It'll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
- Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
- Get your (ideally pre-warmed) plates ready.
- Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
- Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.
Nutrition Facts : Calories 444 kcal, Carbohydrate 21 g, Protein 50 g, Fat 17 g, Sodium 1438 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SEAFOOD NEWBURG
Steps:
- directions Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.
SAUCE NEWBURG
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 10m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams
More about "barefoot contessa seafood newburg"
SEAFOOD NEWBURG RECIPE BY TOM HAM'S LIGHTHOUSE
From tableagent.com
Cuisine SeafoodCategory Recipemealtype Object (5)Servings 4
SEAFOOD NEWBURG CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (4)Category EntreeServings 7Total Time 2 hrs
INA GARTEN'S EASY CIOPPINO RECIPE - FOODIECRUSH .COM
From foodiecrush.com
10 BEST BAREFOOT CONTESSA SEAFOOD RECIPES - YUMMLY
From yummly.com
BAREFOOT CONTESSA | KITCHEN CLAMBAKE | RECIPES
From barefootcontessa.com
SEAFOOD NEWBURG RECIPE - MARTHA GREENLAW ... - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 25 minsServings 6
- Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.
- Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.
SEAFOOD NEWBURG - MORE THAN GOURMET
From morethangourmet.com
3/5 (3)Category Gourmet Restaurant MealsServings 6Estimated Reading Time 1 min
- In a large saucepan or Dutch oven, melt the butter over medium heat. Add the shallots and carrots and cook until the vegetables are very tender, 5-7 minutes. Reduce the heat to medium-low and sprinkle the flour over the vegetables, stirring to form a paste. Cook for 2 minutes.
- Add the the sherry, scraping off any flour that has cooked onto the bottom of the pan and stirring constantly to dissolved any lumps that form. Whisk in the diluted Glace de Fruits de Mer Gold® and tomato paste, increase the heat to medium and bring the mixture to a simmer. Cook for 5 minutes.
- Stir in the seafood and the tarragon and simmer for a minute or two, until the seafood is warmed through. Season to taste with salt and pepper. To serve, ladle the seafood and sauce over baked puff pastry shells or buttered toast points.
JUMMIES: RECIPE: LOBSTER (SEAFOOD) POT PIE/NEWBURG
From jummyjummies.blogspot.com
Author HerbynEstimated Reading Time 2 mins
SEAFOOD NEWBURG RECIPE BY MICROWAVE.LADY | IFOOD.TV
From ifood.tv
All purpose flour 1 1/2 TablespoonLight cream 1 1/2 Cup (24 tbs)Butter/Margarine 1/4 Cup (4 tbs)Calories 2160 per serving
SEAFOOD NEWBURG - THAT PALEO COUPLE
From thatpaleocouple.com
Servings 4Total Time 15 minsEstimated Reading Time 3 mins
SEAFOOD NEWBURG RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category 30-minute Meals
SHRIMP NEWBURG INA GARTEN RECIPE
From crecipe.com
LOBSTER NEWBERG INA GARTEN FOR LOBSTER NEWBURG RECIPE ...
From foodnewsnews.com
BEST SEAFOOD NEWBURG RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SEAFOOD POT PIE BAREFOOT CONTESSA RECIPES ALL YOU NEED IS …
From stevehacks.com
BAREFOOT CONTESSA | HOMEPAGE
From barefootcontessa.com
SEAFOOD NEWBURG RECIPE INA GARTEN | DANDK ORGANIZER
From dandkmotorsports.com
BAREFOOT CONTESSA SEAFOOD CHOWDER RECIPES
From tfrecipes.com
BAREFOOT CONTESSA SEAFOOD NEWBURG RECIPES
From tfrecipes.com
BAREFOOT CONTESSA LOBSTER NEWBURG - ANDERSSONSEL.SE
From anderssonsel.se
LOBSTER NEWBURG - CRECIPE.COM
From crecipe.com
SEAFOOD NEWBURG (LOBSTER, SCALLOPS, AND SHRIMP IN SHERRY ...
From saveur.com
BAREFOOT CONTESSA SEAFOOD NEWBURG - ALL INFORMATION ABOUT ...
From therecipes.info
INA GARTEN SEAFOOD CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEAFOOD NEWBURG RECIPE INA GARTEN - BIOS PICS
From mybios.me
SEAFOOD CASSEROLE BAREFOOT CONTESSA - ALL INFORMATION ...
From therecipes.info
SEAFOOD RECIPES: SEAFOOD RECIPES INA
From bdrreview.blogspot.com
SEAFOOD NEWBURG RECIPE INA GARTEN | BRYONT BLOG
From bryont.net
SEAFOOD NEWBURG
COOK LIKE A PRO: SEAFOOD | BAREFOOT CONTESSA: MODERN ...
From foodnetwork.com
SEAFOOD NEWBURG RECIPE INA GARTEN | BESTO BLOG
From bestonlinecollegesdegrees.com
ABSOLUTE BEST SEAFOOD NEWBURG RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love