Shrimp Newburg Recipe With Sherry

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.

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.

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.

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.

CREAMY SEAFOOD NEWBURG

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.

SHRIMP NEWBURG

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.

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.