Seafood Newburg Recipe 465

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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

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

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

SHRIMP NEWBURG



Shrimp Newburg image

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

Provided by Tonkcats

Categories     < 15 Mins

Yield 2 serving(s)

Number Of Ingredients 9

12 shrimp
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine

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.

Nutrition Facts : Calories 398.8, Fat 32.8, SaturatedFat 20.3, Cholesterol 150.8, Sodium 939.2, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 9.4

SEAFOOD NEWBURG



Seafood Newburg image

This recipe is saved for the holidays or special occasions at my house. The rich sherry-cream sauce blankets this elegant combination of delicately flavored seafood and vegetables. I really love the individual presentation with the puff pastry shells. For starters or normal-sized appetites, one is enough, but for my DS and what used to be my husband, now my ex, 2 or 3 was a serving for them. So it is hard to state a serving size....I'd say between 6 and 10 depending on appetite sizes.

Provided by breezermom

Categories     Crab

Time 1h

Yield 10 shells

Number Of Ingredients 16

10 frozen puff pastry shells
1 lb medium shrimp
3 tablespoons butter
1 lb fresh mushrooms, sliced
1/4 cup butter
1/3 cup all-purpose flour
4 cups half-and-half
1 teaspoon salt (optional)
1/8 teaspoon pepper
1 lb scallops, fresh bay scallops (the small ones)
1 (10 ounce) package frozen English peas, thawed
1/3 lb crabmeat, picked and drained (may substitute 6 oz frozen crabmeat, thawed and drained)
1/4 cup dry sherry
3/4 cup sharp cheddar cheese, shredded (3 oz)
1 (4 ounce) jar chopped pimentos, drained
paprika

Steps:

  • Bake the pastry shells according to the package directions; set aside, and keep warm.
  • Peel and devein shrimp, set aside.
  • Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
  • Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
  • Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
  • Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
  • Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
  • Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.

Nutrition Facts : Calories 666.7, Fat 41.5, SaturatedFat 18.6, Cholesterol 156.5, Sodium 540.1, Carbohydrate 37.1, Fiber 2.9, Sugar 3.5, Protein 31.6

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 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.

SAUCY SEAFOOD NEWBURG



Saucy Seafood Newburg image

Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg

Provided by JANIC412

Categories     < 15 Mins

Yield 12 serving(s)

Number Of Ingredients 16

1 lb shrimp, cleaned, left whole (use small to med. shrimp)
1 lb bay scallop, thoroughly cleaned
1 lb crabmeat
1 lb lobster, cut into bite size pieces
1 small white onion, finely chopped
1/2 cup unsalted butter (do not use margarine)
1/2 cup flour
2 cups light cream
1 can cream of shrimp, undiluted
1 tablespoon Worcestershire sauce
1/4 cup dry sherry, or more to taste
1 tablespoon fresh lemon juice
to taste salt
to taste white pepper
1 dash nutmeg
1 dash paprika

Steps:

  • Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
  • Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
  • Add the cream and soup. Cook until thick and creamy stirring continuously.
  • Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
  • Keep stirring.
  • Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
  • Garnish with some cooked shrimp or lobster pieces.
  • Sprinkle a little fresh chopped parsley over.
  • This serves about 12 for appetizers or 6 for entree..

Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 9.9, Cholesterol 168.7, Sodium 577.4, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 29.9

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