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.
LOBSTER NEWBURG
Make and share this Lobster Newburg recipe from Food.com.
Provided by mielhollinger
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt butter.
- Stir in flour and salt.
- Add the milk all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir 1 more minute.
- Stir about half the hot mixture into the beaten egg yolks.
- Return all to saucepan.
- Cook and stir until mixture is thickened and bubbly.
- Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
- Heat through.
- Serve over English muffin halves.
- If desired, garnish with snipped chives.
SAUCY SEAFOOD NEWBURG
Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg
Provided by JANIC412
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
- Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
- Add the cream and soup. Cook until thick and creamy stirring continuously.
- Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
- Keep stirring.
- Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
- Garnish with some cooked shrimp or lobster pieces.
- Sprinkle a little fresh chopped parsley over.
- This serves about 12 for appetizers or 6 for entree..
Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 9.9, Cholesterol 168.7, Sodium 577.4, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 29.9
NEWBURG SAUCE
I grew up eating surimi smothered in this sauce on white rice. It works very well with any seafood.
Provided by Sascha
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan.
- Stir in flour and gradually add cream.
- Blend well.
- Cook over low heat until thick and smooth; stir constantly.
- Blend well and add salt and cayenne.
- Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly.
- Blend in sherry.
- Serve with fish.
Nutrition Facts : Calories 231.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 149.3, Sodium 651.9, Carbohydrate 5, Fiber 0.1, Sugar 0.4, Protein 3.1
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
SEAFOOD AND PASTA A LA NEWBURG
Provided by Food Network
Categories main-dish
Time 1h
Yield 850 (or 10) 8-ounce servings
Number Of Ingredients 13
Steps:
- Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.
- Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.
- Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.
- Add spices, lemon juice and sherry to the milk mixture. Blend well.
- Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend.
- Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.
CHICKEN NEWBURG
Similar to lobster Newburg, but with a twist! A tarragon-wine sauce with subtle hints of lemon coats chicken and avocado. Serve over rice, egg noodles, or puff pastry shells.
Provided by KelBel
Categories Chicken Breast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
- Blend in the egg yolk, then the lemon juice, sherry and bell pepper. Add the chicken pieces to the mixture. Cook until chicken is heated through, about 5 minutes. Stir in the avocado.
- Serve over rice, egg noodles, or my favorite, puff pastry shells.
Nutrition Facts : Calories 1021, Fat 61.4, SaturatedFat 13.2, Cholesterol 248.2, Sodium 1738.7, Carbohydrate 34.7, Fiber 9.1, Sugar 7.3, Protein 57.4
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