Seafood Newburg Recipe 465

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.

SEAFOOD NEWBURG

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 NEWBURGH

Steps:

• 1. Make a rich, medium-thin white sauce from first four ingredients.
• 2. Add remaining ingredients and heat to just below boiling point.
• 3. Serve in puff pastry shells or over toast points.
• 4. A nice dish for a ladies luncheon or shower.

SEAFOOD NEWBURG

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 CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 2 1/2 quart casserole with nonstick cooking spray.
• Whisk together soup, half and half, sherry and red pepper in large bowl until combined. Add rice, crabmeat, shrimp, scallops and pimientos, toss well.
• Transfer mixture to prepared casserole, sprinkle with parsley. Cover, bake about 25 minutes or until shrimp and scallops are opaque.

NEWBURG (CLASSIC SEAFOOD)

Steps:

• Cook the chosen protien with the butter for 3 minutes.
• Add sherry (and/or brandy).
• Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
• Stir over a low heat until slightly thickened.
• Place protien on toast, points, puff or sliced french bread and pour sauce over top.
• Sprinkle cayenne and nutmeg on top and garnish with parsley.

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.

SEAFOOD NEWBURG

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.