Best Seafood Newburg Recipes

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.

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.

SEAFOOD NEWBURG CASSEROLE

Steps:

• In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
• Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
• Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
• Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
• Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

NEWBURG (CLASSIC SEAFOOD)

Steps:

• Cook the chosen protien with the butter for 3 minutes.
• Add sherry (and/or brandy).
• Cook 1 minute and add cream, salt, cayenne, nutmeg and egg yolks.
• Stir over a low heat until slightly thickened.
• Place protien on toast, points, puff or sliced french bread and pour sauce over top.
• Sprinkle cayenne and nutmeg on top and garnish with parsley.

SEAFOOD AND PASTA A LA NEWBURG

Steps:

• Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.
• Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.
• Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.
• Add spices, lemon juice and sherry to the milk mixture. Blend well.
• Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend.
• Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.

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..

SEAFOOD ESSENTIALS: THE ULTIMATE NEWBURG SAUCE

Steps:

• PREP/PREPARE
• What is in a Name? I loosely based this on a Newberg sauce; however, you will see that name spelled two different ways: Newberg and Newburg. Is there a difference? Well from my research, if you are using "Newberg" then the dish only contains lobster, as in Lobster Newberg. However, if you are using other fish, then it is called Seafood Newburg. And now you know the rest of the story.
• Uses My primary usage is over seafood; however, it is excellent over eggs, in place of a hollandaise, or just over a plate of pasta, or drizzled on some steamed veggies. This sauce can be made ahead of time, up to a day, and then gently, mildly reheated when needed. Make sure to properly cover and put it the fridge. Note: This sauce cannot be frozen.
• Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Prepared Horseradish versus Horseradish Sauce Prepared horseradish contains vinegar, and often salt or sugar. This helps prolong the life of the horseradish and keeps it manageable. Prepared horseradish is typically used as an ingredient in anything that calls for horseradish. It can also be used on its own as a condiment. On the other hand, horseradish "sauce" is prepared horseradish mixed with a number of other ingredients to create a creamy sauce that goes perfectly with steak and other meats. Some common ingredients found in horseradish sauce include egg yolks, sugar, corn syrup, mustard flour, cornstarch, salt, soybean oil, distilled vinegar, and lemon juice concentrate. Bottom Line If the recipe calls for prepared horseradish, DO NOT use horseradish sauce. Full Stop.
• OPTIONAL ITEMS The Worcestershire sauce and brown mustard add a certain je ne sais quoi to the dish, but when serving over eggs, I change out the brown mustard to yellow, and leave out the Worcestershire, and cayenne pepper.
• Gather your ingredients (mise en place).
• Whisk the cream, egg yolks, tomato paste horseradish, and Old Bay seasoning together in a bowl. Make sure they are thoroughly combined.
• If you are using any of the optional items, add them now.
• Add the butter to a saucepan over medium-low heat.
• After the butter has melted add the shallots and cook until translucent, about 3 - 4 minutes. Do not let them brown.
• Add the sherry and cook until about half of the liquid is evaporated, about 3 - 4 minutes. Turn off the heat and let sit for about 3 - 4 minutes.
• Add the cream/egg mixture to the saucepan. Then break the cream cheese up into small bits and add them to the saucepan.
• Breaking them up will help to facilitate incorporating into the sauce.
• Set the saucepan on a burner over medium heat and begin whisking.
• DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above a simmer.
• I am not talking about whisking like a mad hatter. Just keep the mixture in motion, and make sure that you keep scraping the bottom. Cooked sauces such as this have a tendency to thicken on the bottom, and we want to keep the sauce consistent.
• PLATE/PRESENT
• Serve over seafood, pasta, rice, eggs, whatever. Enjoy.
• Keep the faith, and keep cooking.

SEAFOOD NEWBURG CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 2 1/2 quart casserole with nonstick cooking spray.
• Whisk together soup, half and half, sherry and red pepper in large bowl until combined. Add rice, crabmeat, shrimp, scallops and pimientos, toss well.
• Transfer mixture to prepared casserole, sprinkle with parsley. Cover, bake about 25 minutes or until shrimp and scallops are opaque.

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.

SEAFOOD NEWBURG

Steps:

• Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6-8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 1⁄2 hours. Strain stock and return to pot; simmer until reduced by half, 1 hour.
• Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops, shrimp and white fish until just cooked, 4-5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6-8 minutes.
• Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Ladle stew in to bowls, and add baked puff pastry..

SEAFOOD - SHRIMP NEWBURG (RECIPE FROM PUBLIX) RECIPE

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

SEAFOOD NEWBURG RECIPE - (4.6/5)

Steps:

• Mix seafood with sherry, lemon juice and nutmeg. Cover and refrigerate for a few hours. Melt butter in a saucepan over low heat Blend in flour, then stir in half & half. Add salt and continue cooking and stirring until thickened, about 15 - 20 minutes. Combine beaten egg yolks with the heavy cream, Add to the sauce, stirring constantly. Add cheese. Continue to cook, stirring, until well blended and cheese is melted. Add the seafood with its marinade. Heat thoroughly, about 10 minutes longer. Serve over patty shells, rice or toast points. If too thick, thin with a little milk. Serves 8 12

SEAFOOD NEWBURG

Steps:

• In medium size sauce pan, melt butter.
• Combine flour and dry mustard.
• Add to butter stirring constantly until smooth and bubbly.
• Move pan off heat and slowly add milk, stirring constantly.
• Return to med high heat, & stir constantly until sauce comes to boil. Boil for 1 to 3 minutes till thickened.
• Add Worcestershire Sauce, & Dry Sherry stir until well mixed.
• Add Asparagus, Shrimp and/or Lobster, and shredded cheese.
• Heat until cheese is melted.
• Serve on toast.