Seafood Newburg Casserole 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

SEAFOOD NEWBURG



Seafood Newburg image

Provided by The Hearty Boys

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 28

4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt

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



Seafood Newburg Casserole image

This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.

Provided by Mary K. W.

Categories     One Dish Meal

Time 1h55m

Yield 7-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs medium raw shrimp, peeled, deveined and tails removed
1/2 lb fresh uncooked crabmeat or 2 (6 ounce) cans crabmeat, canned
1/4 cup dry sherry
3/4 cup uncooked long-grain white rice
1 1/2 cups water
8 tablespoons butter
1 shallot, minced
1 (8 ounce) package fresh mushrooms, sliced
1/2 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 pint half-and-half
1/2 cup milk
1/4 cup butter, melted
1 cup Italian style breadcrumbs

Steps:

  • In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
  • Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
  • Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
  • Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
  • Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
  • Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 554.4, Fat 30.7, SaturatedFat 18.2, Cholesterol 216.5, Sodium 1150.1, Carbohydrate 40.3, Fiber 1.6, Sugar 1.9, Protein 27.5

CREAMY SEAFOOD NEWBURG



Creamy Seafood Newburg image

This seafood Newburg is a flavorful combination of shrimp and chunks of lobster, crab, or scallops. Use any combination of seafood in this rich dish.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h31m

Yield 4

Number Of Ingredients 14

1 pound shrimp (or more)
8 ounces crab, scallops, or lobster meat (thawed, drained, and diced)
2 tablespoons dry sherry
2 teaspoons lemon juice
1/8 teaspoon nutmeg
3/4 stick (6 tablespoons) unsalted butter
1/3 cup all-purpose flour
2 cups half-and-half (warmed)
1/2 teaspoon salt (or to taste)
1/4 cup heavy cream
1 large egg yolk
1/2 cup mild cheddar cheese (shredded)
Optional: ground paprika
Optional: fresh chopped parsley

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.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g

SEAFOOD NEWBURG CASSEROLE



Seafood Newburg Casserole image

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

Provided by 4-H Mom

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

10 3/4 ounces condensed cream of shrimp soup, undiluted
1/2 cup half-and-half
1 tablespoon dry sherry
1/4 teaspoon ground red pepper
3 cups cooked rice
2 (6 ounce) cans lump crabmeat, drained
1/4 lb medium raw shrimp, pelled and deveined
1/4 lb raw bay scallop
1 (4 ounce) jar pimientos, drained and choppe
1/4 cup finely chopped fresh parsley

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.

Nutrition Facts : Calories 263.8, Fat 4.8, SaturatedFat 2.4, Cholesterol 82.6, Sodium 601.3, Carbohydrate 31.9, Fiber 0.8, Sugar 0.6, Protein 21.2

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