Shrimp 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

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

EASY SHRIMP NEWBURG



Easy Shrimp Newburg image

Quick and easy recipe for shrimp, goes great over rice, noodles etc... You'll love the rich and creamy sauce!

Provided by Dawn399

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb large shrimp, peeled and deveined
cooking spray
1 teaspoon seafood seasoning (I use Old Bay)
1 (10 3/4 ounce) can condensed cream of shrimp soup
1 (3 ounce) package cream cheese
1/4 cup water
2 tablespoons dry sherry
2 cups cooked rice

Steps:

  • Spray a large sauce pan with cooking spray and heat over medium heat.
  • Place shrimp in pan and sprinkle with seasoning salt.
  • Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
  • Add soup, sherry, and cream cheese and water and stir until smooth.
  • Simmer for 5 minutes. Add shrimp back to pan just to warm through.
  • Serve over rice.

Nutrition Facts : Calories 311.1, Fat 10.4, SaturatedFat 5.4, Cholesterol 172.2, Sodium 1002.6, Carbohydrate 31.4, Fiber 0.4, Sugar 0.7, Protein 19.9

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.

SHRIMP NEWBURG



Shrimp Newburg image

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

Provided by Tonkcats

Categories     < 15 Mins

Yield 2 serving(s)

Number Of Ingredients 9

12 shrimp
2 tablespoons butter
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup milk
1/2 cup cream
1/4 cup sherry wine

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.

Nutrition Facts : Calories 398.8, Fat 32.8, SaturatedFat 20.3, Cholesterol 150.8, Sodium 939.2, Carbohydrate 12.7, Fiber 0.8, Sugar 0.5, Protein 9.4

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.

EASY SHRIMP NEWBURG RECIPE



EASY SHRIMP NEWBURG Recipe image

Provided by mamacasma

Number Of Ingredients 10

7-1/2 cups (12 oz.) LIGHT N FLUFFY WIDE NOODLE, uncooked
2 tablespoons butter or margarine
1/3 cup chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
1 pkg. (3 oz.) cream cheese, cubed and softened
2 tablespoons dry sherry (optional)
1/2 teaspoon dried thyme leaves
1 lb. fresh shrimp, peeled and deveined
1 cup frozen peas

Steps:

  • In large skillet over medium heat, melt butter; add onion. Cook 3 minutes. Add shrimp; cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas; simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce.

SCALLOP AND SHRIMP NEWBURG



SCALLOP AND SHRIMP NEWBURG image

Categories     Shellfish     Dinner

Yield 6

Number Of Ingredients 12

2 cups cooked brown rice ( I used white rice)
½ cup dry white wine
1 ½ T butter
½ t salt
¼ t black pepper
¼ t cayenne pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
1 pound sea scallops
1 cup heavy cream
4 egg yolks, beaten
¼ cup cream sherry

Steps:

  • Heat oven to 325. Coat a 2 quart casserole with nonstick cooking spray. Spoon rice into prepared dish. In a medium sized skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer. Add shrimp and cook for 4 minutes over medium heat. Remove shrimp and reserve. Add scallops and cook for 5 minutes. Remove scallops and reserve. Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard. Reserve cooking liquid. In small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened. (be careful with this. If you cook too long or get it too hot it can start to curdle!) Mix together shrimp, scallops, reduced cooking liquid and cream mixture. Spoon mixture evenly over the rice. Pour cream sherry over the top. Bake at 325 for 25 minutes. Let stand 15 minutes before serving. Garnish with chopped parsley.

SEAFOOD - SHRIMP NEWBURG (RECIPE FROM PUBLIX) RECIPE



Seafood - Shrimp Newburg (Recipe from Publix) Recipe image

Provided by chlovett10

Number Of Ingredients 6

1 lb. Shrimp
Pam Cooking Spray
1 teasp Old Bay Seafood Seasoning
1 (10 3/4 oz) can condensed cream of shrimp soup
1/4 cup cooking sherry
1 (3 oz) package cream cheese

Steps:

  • Peel and devein shrimp, removing tails. Preheat large sauté pan on medium high heat for 2-3 minutes. Spray pan with cooking spray. Place shrimp in pan and sprinkle with Old Bay Seasoning. Cook 2 minutes, stirring often. Stir in soup, cooking sherry and cream cheese until blended and mooth. Simmer 3 minutes. Serve Serve over rice or mashed potatoes with a fresh tossed salad

LOBSTER NEWBURG



Lobster Newburg image

We live in Maine, so we like to use fresh lobster in this time-honored recipe. However, it can also be made with frozen, canned or imitation lobster. No matter how you prepare it, guests will think you fussed when you treat them to these rich individual seafood casseroles. -Wendy Cornell, Hudson, Maine

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

3 cups cooked lobster meat or canned flaked lobster meat or imitation lobster chunks
3 tablespoons butter
1/4 teaspoon paprika
3 cups heavy whipping cream
1/2 teaspoon Worcestershire sauce
3 egg yolks, lightly beaten
1 tablespoon sherry, optional
1/4 teaspoon salt
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Steps:

  • In a large skillet, saute the lobster in butter and paprika for 3-4 minutes; set aside. In a large saucepan, bring cream and Worcestershire sauce to a gentle boil. Meanwhile, in a bowl, combine egg yolks, sherry if desired and salt., Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 5-7 minutes or until slightly thickened. Stir in the lobster. , Divide lobster mixture among four 10-oz. baking dishes. Sprinkle with cracker crumbs. Broil 6 in. from the heat for 2-3 minutes or until golden brown.

Nutrition Facts : Calories 882 calories, Fat 81g fat (48g saturated fat), Cholesterol 505mg cholesterol, Sodium 790mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein.

SAUCE NEWBURG



Sauce Newburg image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, side dish

Time 10m

Yield About one and one-half cups

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry

Steps:

  • Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
  • Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams

LOBSTER NEWBURG



Lobster Newburg image

Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.

Provided by PATTY5

Categories     Seafood     Shellfish     Lobster

Time 30m

Yield 4

Number Of Ingredients 8

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks

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.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g

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