Seafood Newburg Recipes

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SEAFOOD NEWBURG



Seafood Newburg image

Provided by The Hearty Boys

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 28

4 tablespoons all-purpose flour
1 tablespoon paprika
1/2 teaspoon curry powder
1/8 teaspoon ground nutmeg
Pinch cayenne
4 tablespoons unsalted butter
1 shallot, minced
2 cups milk
2 tablespoons tomato paste
1/2 cup dry sherry
4 cups water
2 teaspoons kosher salt
2 bay leaves
10 black peppercorns
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/2 pound lobster tail meat
Gremolata for garnish, recipe follows
Sea Salt Roasted Asparagus, recipe follows
Serving Suggestion: steamed long-grain white rice
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Pinch salt
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt

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



Seafood Newburg image

Make and share this Seafood Newburg recipe from Food.com.

Provided by Aroostook

Categories     Lobster

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 (1 1/2 lb) lobsters, cooked and picked
12 large scallops, quartered
1 lb peeled and cleaned medium shrimp
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
salt
cayenne pepper
1/2 teaspoon paprika
1/4 cup butter
1/2 cup flour

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.

CREAMY SEAFOOD NEWBURG



Creamy Seafood Newburg image

This seafood Newburg is a flavorful combination of shrimp and chunks of lobster, crab, or scallops. Use any combination of seafood in this rich dish.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h31m

Yield 4

Number Of Ingredients 14

1 pound shrimp (or more)
8 ounces crab, scallops, or lobster meat (thawed, drained, and diced)
2 tablespoons dry sherry
2 teaspoons lemon juice
1/8 teaspoon nutmeg
3/4 stick (6 tablespoons) unsalted butter
1/3 cup all-purpose flour
2 cups half-and-half (warmed)
1/2 teaspoon salt (or to taste)
1/4 cup heavy cream
1 large egg yolk
1/2 cup mild cheddar cheese (shredded)
Optional: ground paprika
Optional: fresh chopped parsley

Steps:

  • Gather the ingredients.
  • Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
  • Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
  • To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
  • Cover the bowl and refrigerate for about 45 minutes to 1 hour.
  • Melt the butter in a medium saucepan over medium-low heat.
  • Add the flour and continue cooking for about 3 minutes while stirring constantly.
  • Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
  • In a bowl, whisk the heavy cream with the egg yolk.
  • Add to the thickened sauce while whisking constantly.
  • Stir in the cheese and continue cooking until the cheese has melted.
  • Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
  • Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
  • Sprinkle with paprika or garnish with fresh chopped parsley , as desired.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Cholesterol 463 mg, Fiber 0 g, Protein 43 g, SaturatedFat 18 g, Sodium 1991 mg, Sugar 1 g, Fat 32 g, ServingSize 4 servings, UnsaturatedFat 0 g

SEAFOOD NEWBURG



Seafood Newburg image

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Provided by GIGIMOM15

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g

SEAFOOD NEWBURG



SEAFOOD NEWBURG image

Categories     Shellfish     Dinner

Number Of Ingredients 12

ingredients
1 stick (4 ounces) unsalted butter
3 tablespoons all-purpose flour
2 cups light cream
1/2 cup dry sherry, such as fino or amontillado
1/2 teaspoon sweet paprika
Pinch of freshly grated nutmeg
1/2 pound sea scallops, halved horizontally
1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
1/2 pound medium shrimp, shelled and deveined
1/2 pound cooked lobster meat, cut into bite-size pieces
Salt and freshly ground pepper

Steps:

  • directions Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.

NEWBURG (CLASSIC SEAFOOD)



Newburg (Classic Seafood) image

Classic American dish originally for lobster. However, it is lovely for crab, fish, shellfish, frogs' legs, oysters, scallops, shrimp and escargot. Served over toast, points, puff pastery or french bread

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 cups seafood
1/4 cup melted butter
2 tablespoons sherry wine (or brandy or 1 of each)
1 cup cream
salt
cayenne
nutmeg
3 egg yolks, slightly beaten
parsley (to garnish, I prefer flat)

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.

Nutrition Facts : Calories 343.9, Fat 33, SaturatedFat 19.9, Cholesterol 221.3, Sodium 129, Carbohydrate 3.2, Sugar 0.4, Protein 3.3

LOBSTER NEWBURG



Lobster Newburg image

Newburg is a traditional New England dish of shellfish in a rich butter sauce flavored with sherry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

3 lobsters (1 1/4 pounds each)
4 tablespoons unsalted butter
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
2 medium leeks
4 medium carrots
8 fresh sprigs tarragon
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 teaspoons tomato paste
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large egg yolk

Steps:

  • Fill a large stockpot 3/4 full with cold water. Set over high heat, and bring to a rolling boil. Prepare an ice bath. Add the lobsters to the pot, making sure that each lobster is completely submerged in water. Cook lobsters about 8 minutes. Using tongs, transfer lobsters to ice bath to cool. Drain lobsters in a colander.
  • Carefully remove lobster meat from the tails, claws, and legs, being careful to remove any cartilage from the claw meat. Cut the meat into bite-size pieces. Transfer meat to a bowl, cover with plastic, and refrigerate until ready to use. Discard lobster bodies, but reserve the shells from the tails, claws, and legs for making stock.
  • Melt 2 tablespoons butter in a large saucepan set over medium heat. Add chopped onion and celery to pan. Coarsely chop 1 leek and 2 carrots; add to pan. Add reserved lobster shells, 4 sprigs tarragon, and enough water to cover shells by 3 inches.
  • Bring liquid to a boil, reduce heat, and simmer, skimming surface often, until the stock is flavorful, about 1 1/2 hours.
  • Prepare an ice bath. Strain stock through a fine sieve, pushing down on solids to extract liquid. Transfer stock to a clean saucepan, and discard solids. Continue cooking stock until liquid has reduced to 2 cups. Remove from heat, and transfer to ice bath to chill. Transfer chilled stock to an airtight container; refrigerate until ready to use.
  • Split the remaining leek lengthwise. Cut the leek and remaining 2 carrots into 1/2-inch pieces; set aside.
  • Melt the remaining 2 tablespoons butter in a medium saucepan set over medium-low heat. Sprinkle flour into saucepan, and cook, stirring constantly, so mixture foams and forms a paste but does not turn brown, about 2 minutes.
  • Carefully add sherry, stirring constantly to loosen any flour that has cooked onto the bottom of saucepan, being careful that no lumps form. Add tomato paste and 2 cups reserved lobster stock. Add the chopped leek and carrot to the saucepan, and cook until just tender, about 4 minutes. Stir in cream, and bring to a boil. Reduce heat, and simmer until sauce just starts to thicken, 5 to 6 minutes. Add salt and pepper. Pick tarragon from remaining 4 sprigs, chop, and add.
  • In a small bowl, whisk egg yolk. Add a ladleful of hot sauce to temper the yolk; whisk to combine. Return mixture to saucepan over low heat; whisk to combine. Remove from heat.
  • Heat oven to 350 degrees. Fill a large roasting pan with 1 inch boiling water; set 6 six-ounce ramekins into a large roasting pan.
  • Add the reserved lobster meat to the sauce; stir to combine. Divide the Newburg evenly among the ramekins. Transfer the roasting pan to oven, and cook until the Newburg bubbles, about 25 minutes. Remove roasting pan from the oven, and carefully transfer ramekins to serving plates. Serve.

CRAB NEWBURG



Crab Newburg image

This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side.

Provided by Kathleen Burton

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 7

⅓ cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
¼ teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

Steps:

  • Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 8.6 g, Cholesterol 160.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 25.3 g, Sodium 652 mg, Sugar 1.2 g

SHRIMP NEWBURG



Shrimp Newburg image

"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

Steps:

  • In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 231mg cholesterol, Sodium 1013mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

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Top Asked Questions

How do you cook seafood Newburg?
Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked. Spoon the seafood Newburg over toast points, puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
How to make seafood Newburg extra cream?
You can add cream of shrimp, Worcestershire sauce, and butter. These ingredients will make the seafood Newburg extra cream, smooth textured, and even more delicious. Grab a saucepan and cook the soup over medium heat for some time. Also pour water in this soup and add a tablespoon of the seafood seasonings.
How to cook scallops in Newburg sauce?
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.
What seasoning do you put on seafood Newburg?
You can add salt and pepper according to taste to enhance the relish but the actual recipe of this shrimp seafood Newburg contains no seasoning other than the seafood seasoning which contains special flavors in it. Can we add milk to the Seafood Newburg?

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