Sarasotas Seafood Newberg Over Parsley Toast Points Recipes

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.

SHRIMP NEWBURG ON TOAST POINTS

Steps:

• Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
• Add shrimp.
• Saute 3 minutes and remove from skillet.
• Keep warm.
• Add 1 tsp oil to skillet.
• Add bella mushrooms and saute 5 minutes.
• Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
• Add to the mushrooms.
• Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
• Return shrimp to skillet and stir in salt and peppers.
• Cut each toast slice in half diagonally.
• Arrange 4 toast triangles on each of 2 plates.
• Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

SARASOTA'S SEAFOOD NEWBERG OVER PARSLEY TOAST POINTS

Steps:

• Seafood -- Marinade the seafood in the sherry wine, fresh orange juice, and pepper. You want to marinade only 15-20 minutes is all. Up to 30 minutes.
• Sauce -- In a medium pot slowly melt the butter over medium heat, Then add in the flour, salt, cayenne, nutmeg and mix well. Keep the heat on medium and slowly add the cream, whisking often so you don't get any lumps. Cook until slightly thickened.
• Seafood -- The seafood is all chopped, so it will not take long at all to cook. Add in the seafood, including the marinade (sherry, orange and pepper) and cook 4-5 minutes until the seafood is done. It won't take long as the seafood is all rough chopped.
• Eggs and Finishing -- In a small bowl, make sure the eggs are well beaten. After the seafood is cooked, take a little of the seafood sauce and add to the eggs. This will "temper" the eggs. Basically, it will heat the eggs, so when mixed with the sauce, they will not scramble. Otherwise, if you tried to add all the eggs directly to the sauce you would just end up with scrambled eggs. Once you have tempered the eggs, slowly add the eggs into the seafood sauce and continue to stir on medium heat until thickened.
• Butter -- Mix the 1/2 cup or stick of butter and parsley together.
• Bread -- Under the broiler, lay your bread slices (1-2 slices per person) on a baking sheet and lightly toast on the first side. In the broiler it will take just a minute, so don't walk away, and keep an eye on it. Then remove from the oven, flip your bread and toast the other side. Again, just a minute. Remove from the oven and spread with the parsley butter. Cut from corner to corner to make those "little toast points.".
• Serve -- Plate up those toast points and top with the rich seafood newberg. Top with chives, a pinch of paprika for a little color and a orange wedge.