Seafood Newburg
Ingredients
- 1 pound cleaned shrimp, left whole (use small to med. shrimp)
- 1 pound bay scallops, thoroughly cleaned
- 1 pound crab meat
- 1 pound lobster cut into bite size pieces
- 1 small white onion finely chopped
- 1/2 cup unsalted butter
- 1/2 cup flour
- 2 cup 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
Instructions
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 12 for appetizers or 6 for entree.