Seafood Newburg Stoup With Cayenne Chive Buttered Corn Toasties Recipes

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:

• 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 STOUP WITH CAYENNE-CHIVE-BUTTERED CORN TOASTIES

Steps:

• Heat a medium soup pot over medium-high heat. Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces. Add the veggies as you get them chopped, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning. Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer. Next, add the sherry and cook for 1 minute. Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan. Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes. Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings. Discard the bay leaf.
• Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup. Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives. Serve alongside the stoup.

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.