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Saucy Seafood Newburg

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Ingredients

Adjust Servings:
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

Nutritional information

328.6
Calories
152 g
Calories From Fat
17 g
Total Fat
9.9 g
Saturated Fat
168.7 mg
Cholesterol
577.4 mg
Sodium
8.5 g
Carbs
0.2 g
Dietary Fiber
0.7 g
Sugars
29.9 g
Protein
219g
Serving Size

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Saucy Seafood Newburg

Features:
  • Gluten Free
Cuisine:

This turned out fantastic. It's going into my recipe book. used 3 lobster tails, 1/2 pd. of jumbo shrimp, 5 ounces of flounder and the same with cod. I also put in 4 ounces of crab. I guess anything goes in this dish. I had puff pastry sheets and used one sheet for 3 people cut into 9 pieces. This was the best. Thanks.

  • 20 min
  • Serves 12
  • Easy

Ingredients

Directions

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Saucy Seafood Newburg, Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood Seafood Newburg , This turned out fantastic It’s going into my recipe book used 3 lobster tails, 1/2 pd of jumbo shrimp, 5 ounces of flounder and the same with cod I also put in 4 ounces of crab I guess anything goes in this dish I had puff pastry sheets and used one sheet for 3 people cut into 9 pieces This was the best Thanks , I’m so glad I made this for X-mas eve dinner this year! DELICIOUS! It took just minutes to throw together, but it tasted like it was slaved over My family were raving about it, so thank you for a great meal Janic312! Cooking notes: I added 1 lb of oysters to the mix, and I doubled the recipe otherwise It served 13 with about a cup of stew each – It was really rich


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Steps

1
Done

Poach the Seafood in Water and White Wine Being Careful not to Overcook. Remove from Pan and Drain. Reserve a Little For Garnish

2
Done

Make Sauce: Saute Onions in Butter Making Sure not to Brown Them-Gradually Add Flour Stirring Well After Each Addition.

3
Done

Add the Cream and Soup. Cook Until Thick and Creamy Stirring Continuously.

4
Done

Add Worcestershire Sauce, Sherry, Lemon Juice, Salt, White Pepper, Nutmeg and Paprika.

5
Done

Keep Stirring.

6
Done

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.

7
Done

Garnish With Some Cooked Shrimp or Lobster Pieces.

8
Done

Sprinkle a Little Fresh Chopped Parsley Over.

9
Done

This Serves About 12 For Appetizers or 6 For Entree..

Avatar Of Evelyn Martin

Evelyn Martin

Wine expert pairing delicious dishes with the perfect glass of vino.

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