Best 3 Seafood Newburg Recipes

SEAFOOD NEWBURG

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.

SEAFOOD NEWBURG

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

Steps:

• Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6-8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 1⁄2 hours. Strain stock and return to pot; simmer until reduced by half, 1 hour.
• Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops, shrimp and white fish until just cooked, 4-5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6-8 minutes.
• Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Ladle stew in to bowls, and add baked puff pastry..