| Title: | Seafood Newburg |
| Detail: | 1 Pound cleaned Shrimp, left whole (use small to med. shrimp)
1 Pound Scallops, thoroughly cleaned
1 Pound Crab Meat
1 Pound Lobster cut into bite size pieces
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1 Small White Onion finely chopped
1/2 Cup Unsalted Butter
1/2 Cup Flour
2 Cups Light Cream
1 Can Cream of Shrimp Soup
1 Tbsp Worcestershire Sauce
1/4 Cup Dry Sherry or more to taste
1 Tbsp Fresh Lemon Juice
Salt to taste
White Pepper to taste
Dash of Nutmeg
Dash of Paprika
Poach the Seafood in Water and White Wine, being careful not to overcook. Remove from pan and drain. Reserve a little for Garnish.
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 6 for a Entree. |
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