Shrimp In Cream Sauce A La Newberg Food

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:

• 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.

EASY SHRIMP NEWBURG

Steps:

• Spray a large sauce pan with cooking spray and heat over medium heat.
• Place shrimp in pan and sprinkle with seasoning salt.
• Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
• Add soup, sherry, and cream cheese and water and stir until smooth.
• Simmer for 5 minutes. Add shrimp back to pan just to warm through.
• Serve over rice.

SHRIMP NEWBURG

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

SHRIMP IN CREAM SAUCE (A LA NEWBERG)

Steps:

• In a large skillet, melt butter; add shrimp and season with salt, pepper and paprika. Add in shallots and stir. Add the sherry and stir. After a minute or two shrimps will lose their raw look. Remove and set aside.
• Continue cooking the sauce until reduce by 1/2. Add 1 1/4 cup cream. Cook about 5 minutes over medium high heat.
• Beat the remaining cream with the egg yolks. Add to sauce while stirring rapidly. Heat almost to boiling; return shrimp, heat through, and serve.

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 AND PASTA A LA NEWBURG

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.

SHRIMP NEWBURG

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.