Newburg Classic Seafood 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:

• 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

Steps:

• Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
• Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
• Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn't crowded. If they touch each other, they'll steam. Cook in batches if necessary.
• When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
• In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn't smoke.
• Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
• Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
• Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
• Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It'll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
• Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
• Get your (ideally pre-warmed) plates ready.
• Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
• Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.

NEWBURG (CLASSIC SEAFOOD)

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.

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:

• In medium size sauce pan, melt butter.
• Combine flour and dry mustard.
• Add to butter stirring constantly until smooth and bubbly.
• Move pan off heat and slowly add milk, stirring constantly.
• Return to med high heat, & stir constantly until sauce comes to boil. Boil for 1 to 3 minutes till thickened.
• Add Worcestershire Sauce, & Dry Sherry stir until well mixed.
• Add Asparagus, Shrimp and/or Lobster, and shredded cheese.
• Heat until cheese is melted.
• Serve on toast.