SCALLOPS NEWBURG RECIPES

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SHRIMP NEWBURG RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Newburg Recipe: How to Make It - Taste of Home image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories     Dinner

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

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

Nutrition Facts : Calories 167 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 231mg cholesterol, SodiumContent 1013mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 25g protein.

SEAFOOD NEWBURG RECIPE - MARTHA GREENLAW ... - FOOD & W…



Seafood Newburg Recipe - Martha Greenlaw ... - Food & W… image

Newburg, with its sherry-spiked cream sauce, seems like a throwback to the Eisenhower administration, but this ultrarich dish is the one that everyone begs for at the Inn at Isle au Haut.Plus: More Seafood Recipes and Tips

Provided by Martha Greenlaw

Total Time 25 minutes

Yield 6

Number Of Ingredients 11

1 stick (4 ounces) unsalted butter
3 tablespoons all-purpose flour
2 cups light cream
1/2 cup dry sherry, such as fino or amontillado
1/2 teaspoon sweet paprika
Pinch of freshly grated nutmeg
1/2 pound sea scallops, halved horizontally
1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
1/2 pound medium shrimp, shelled and deveined
1/2 pound cooked lobster meat, cut into bite-size pieces
Salt and freshly ground pepper

Steps:

  • 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.

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