Seafood Essentials The Ultimate Newburg Sauce Recipes

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SEAFOOD NEWBURG



Seafood Newburg image

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Provided by GIGIMOM15

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g

NEWBURG SAUCE



Newburg Sauce image

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

2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon cayenne
1 tablespoon flour
2 egg yolks, well beaten
1 cup light cream, heated
2 tablespoons sherry wine
1 teaspoon salt

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

NEWBURG (CLASSIC SEAFOOD)



Newburg (Classic Seafood) image

Classic American dish originally for lobster. However, it is lovely for crab, fish, shellfish, frogs' legs, oysters, scallops, shrimp and escargot. Served over toast, points, puff pastery or french bread

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 cups seafood
1/4 cup melted butter
2 tablespoons sherry wine (or brandy or 1 of each)
1 cup cream
salt
cayenne
nutmeg
3 egg yolks, slightly beaten
parsley (to garnish, I prefer flat)

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.

Nutrition Facts : Calories 343.9, Fat 33, SaturatedFat 19.9, Cholesterol 221.3, Sodium 129, Carbohydrate 3.2, Sugar 0.4, Protein 3.3

SEAFOOD NEWBURG



Seafood Newburg image

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

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.

SEAFOOD ESSENTIALS: THE ULTIMATE NEWBURG SAUCE



Seafood Essentials: The Ultimate Newburg Sauce image

I worked on this last evening/morning. It is based on a classic Newburg seafood sauce, but with a few modifications to give it more flavor and body. My goal was to create an awesome sauce without overpowering the seafood. It is perfect for most seafood (cod, shrimp, scallops, the lot). Served it over sautéed cod and shrimp for a nice Sunday brunch. All plates came back clean. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Sauces

Number Of Ingredients 15

PLAN/PURCHASE
1 cup(s) heavy cream
2 large egg yolks
1 - 2 tablespoon(s) tomato paste
1 teaspoon(s) prepared horseradish
1 teaspoon(s) old bay seasoning
4 tablespoon(s) sweet butter, unsalted
1/4 cup(s) shallots, finely minced
2 - 3 tablespoon(s) dry sherry
1 ounce(s) cream cheese, softened
OPTIONAL ITEMS
1 - 2 teaspoon(s) smooth brown mustard, i prefer grey poupon
1 teaspoon(s) worcestershire sauce
1 teaspoon(s) lemon juice, freshly squeezed
1 - 2 pinch(es) cayenne pepper

Steps:

  • PREP/PREPARE
  • What is in a Name? I loosely based this on a Newberg sauce; however, you will see that name spelled two different ways: Newberg and Newburg. Is there a difference? Well from my research, if you are using "Newberg" then the dish only contains lobster, as in Lobster Newberg. However, if you are using other fish, then it is called Seafood Newburg. And now you know the rest of the story.
  • Uses My primary usage is over seafood; however, it is excellent over eggs, in place of a hollandaise, or just over a plate of pasta, or drizzled on some steamed veggies. This sauce can be made ahead of time, up to a day, and then gently, mildly reheated when needed. Make sure to properly cover and put it the fridge. Note: This sauce cannot be frozen.
  • Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
  • OPTIONAL ITEMS The Worcestershire sauce and brown mustard add a certain je ne sais quoi to the dish, but when serving over eggs, I change out the brown mustard to yellow, and leave out the Worcestershire, and cayenne pepper.
  • Gather your ingredients (mise en place).
  • Whisk the cream, egg yolks, tomato paste horseradish, and Old Bay seasoning together in a bowl. Make sure they are thoroughly combined.
  • If you are using any of the optional items, add them now.
  • Add the butter to a saucepan over medium-low heat.
  • After the butter has melted add the shallots and cook until translucent, about 3 - 4 minutes. Do not let them brown.
  • Add the sherry and cook until about half of the liquid is evaporated, about 3 - 4 minutes. Turn off the heat and let sit for about 3 - 4 minutes.
  • Add the cream/egg mixture to the saucepan. Then break the cream cheese up into small bits and add them to the saucepan.
  • Breaking them up will help to facilitate incorporating into the sauce.
  • Set the saucepan on a burner over medium heat and begin whisking.
  • DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above a simmer.
  • I am not talking about whisking like a mad hatter. Just keep the mixture in motion, and make sure that you keep scraping the bottom. Cooked sauces such as this have a tendency to thicken on the bottom, and we want to keep the sauce consistent.
  • PLATE/PRESENT
  • Serve over seafood, pasta, rice, eggs, whatever. Enjoy.
  • Keep the faith, and keep cooking.

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