SEAFOOD NEWBURG SAUCE RECIPES

Name: Seafood Newburg
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 3 (1 1/2 lb) lobsters, cooked and picked; 12 large scallops, quartered; 1 lb peeled and cleaned medium shrimp; 1 1/2 cups milk; 1 1/2 cups cream; 1/4 cup butter; 1/4 cup dry sherry; salt; cayenne pepper; 1/2 teaspoon paprika; 1/4 cup butter; 1/2 cup flour

SEAFOOD NEWBURG RECIPE - FOOD.COM

Seafood Newburg Recipe - Food.com image

Make and share this Seafood Newburg recipe from Food.com.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 (1 1/2 lb) lobsters, cooked and picked
12 large scallops, quartered
1 lb peeled and cleaned medium shrimp
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
salt
cayenne pepper
1/2 teaspoon paprika
1/4 cup butter
1/2 cup flour

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.

Nutrition Facts : Calories 732.5, FatContent 39.6, SaturatedFatContent 23.4, CholesterolContent 650.7, SodiumContent 2173, CarbohydrateContent 14.6, FiberContent 0.3, SugarContent 0.2, ProteinContent 74.8

SEAFOOD NEWBURG RECIPE - MARTHA GREENLAW, LINDA GREENLAW ...

Seafood Newburg Recipe - Martha Greenlaw, Linda Greenlaw ... 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

Ingredients

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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