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Seafood Newburg |
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| MAKE A DAY AHEAD TO ALLOW FLAVORS TO BLEND |
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| Ingredients: |
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
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2 cups 1/2 & 1/2
1/2 cup dry sherry
1 t Lemon Juice
1 pound sea scallops
1 pound shrimp, peeled and deveined
1 pound tilapia
1 steamed lobster tail
Fluffy Rice
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| Procedures: |
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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.
Cut the seafood into bite-sized pieces and add to the sauce. Simmer until done.
Serve over white rice,
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| Notes: |
2024-01-03: For the Payne’s visit, with green beans and rice, and preceded by boiled chestnuts and crab cocktail.
2021-12-03: We used tilapia, mussels, shrimp and one lobster tail.
2019-08-21: Made for Bill’s visit, it included shrimp, scallops and flounder and was served over rice, with beets and ears of local corn.
2019-01-06: We use a container from the freezer and added a steamed lobster tail.
2006-03-10: Added to our cookbook.
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02/12/2024
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