Shrimp Newburg In Puff Pastry Shells Recipes

SEAFOOD NEWBURG

Steps:

• Bake the pastry shells according to the package directions; set aside, and keep warm.
• Peel and devein shrimp, set aside.
• Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
• Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
• Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
• Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
• Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.

SHRIMP NEWBURG

Steps:

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

SHRIMP NEWBURG IN PUFF PASTRY SHELLS

Steps:

• Preheat oven to 400°F.
• Cut puff pastry into 8 (4 to 5 inch) seashell shapes. (See Tip 6)
• Place on silicon or parchment lined baking sheet. Using a sharp knife, score top of each shell several times by cutting to, but not through, the bottom of the pastry to form the shell design. Bake in preheated 400°F oven for 20 minutes, or until puffed and golden brown. Remove from oven. Using a sharp knife, slice each shell in half.(See Tip 7)
• While shells are baking, melt 2 tablespoons unsalted butter in saucepan over medium heat. Add green onions and green pepper; sauté for 5 minutes until tender. Add mushrooms; continue cooking for 2 to 3 minutes. Stir in pimientos and dry sherry. Cook for 1 to 2 minutes. Transfer to a bowl; set aside.
• In the same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; stir constantly for 1 minute, or until smooth. Slowly add cream; whisk over medium heat until thickened and bubbly.
• Add vegetable mixture to cream sauce, along with dry mustard, nutmeg, cayenne pepper, and salt. Cook until heated.
• Add chopped shrimp; cook until heated. Correct seasonings.
• Place half of pastry shell on plate; spoon on shrimp newburg mixture; top with other half of puff pastry shell.
• Yield: 6 servings.

SAUCY SEAFOOD NEWBURG

Steps:

• Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
• Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
• Add the cream and soup. Cook until thick and creamy stirring continuously.
• Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
• Keep stirring.
• 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.
• Garnish with some cooked shrimp or lobster pieces.
• Sprinkle a little fresh chopped parsley over.
• This serves about 12 for appetizers or 6 for entree..

LOBSTER NEWBERG

Steps:

• Season lobster tails with salt.
• Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
• Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
• Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
• Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
• Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.