SHRIMP NEWBURG
"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
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.
SEAFOOD ESSENTIALS: THE ULTIMATE NEWBURG SAUCE
I worked on this last evening/morning. It is based on a classic Newburg seafood sauce, but with a few modifications to give it more flavor and body. My goal was to create an awesome sauce without overpowering the seafood. It is perfect for most seafood (cod, shrimp, scallops, the lot). Served it over sautéed cod and shrimp for a nice Sunday brunch. All plates came back clean. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 15
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 THERMIDOR FLAVORS OF CAPE COD
In my group "Flavors of Cape Cod", ~this dish will be popular. In the restaurants on the Cape it is served. Now you can use lobster, scallops or shrimp, no matter, I sometimes throw some firm fish chunks in ~ or canned crabmeat, create your own. But the result is always good and easy to make !
Provided by Carol Junkins
Categories Fish
Time 40m
Number Of Ingredients 11
Steps:
- 1. Mix flour, cream of shrimp soup, onion and milk Fold in shrimp and scallops and put in a 1 quart casserole. Spread shredded cheese over shrimp and scallop mixture. Toss bread crumbs and melted butter and sprinkle over cheese.
- 2. Bake in oven, 350 degrees for 30 minutes. Serve over rice or toast points.
SAUCY SEAFOOD NEWBURG
Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg
Provided by JANIC412
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 16
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..
Nutrition Facts : Calories 328.6, Fat 17, SaturatedFat 9.9, Cholesterol 168.7, Sodium 577.4, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 29.9
SHRIMP NEWBURG (RACHAEL RAY)
Make and share this Shrimp Newburg (Rachael Ray) recipe from Food.com.
Provided by Lakerdog2
Categories Healthy
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice as directed, cover to keep warm.
- In a large saucepan, melt 2 tsps butter over medium heat. Add the shrimp shells and cook, stirring until crisp, about 5 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells. Wash and dry the saucepan.
- In the saucepan, melt the remaining 2 tsps butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the milk mixture and bring to a boil. Lower the heat and simmer for 1 minute.
- Stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes. Season with salt and pepper, stir in chives.
Nutrition Facts : Calories 612, Fat 10.7, SaturatedFat 4.6, Cholesterol 276.7, Sodium 300.2, Carbohydrate 68.7, Fiber 3.1, Sugar 7.1, Protein 44.1
SHRIMP NEWBURG
Make and share this Shrimp Newburg recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Yield 2 serving(s)
Number Of Ingredients 9
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
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
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
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
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
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