Spiced Seafood Newburg
|Coarsely chopped cooked lobster/Crab/shrimp||3⁄4 Pound (About 2 Cups)|
|Butter/Margarine||2 Tablespoon, melted|
|Rice flour||1 Tablespoon|
|Half and half||2 Cup (32 tbs) (Light Cream)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Toasted english muffins/Hot cooked rice||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
Arrange seafood evenly in four 4 1/2-inch individual foil pans, one 8-inch foil cake pan, or a temperature-resistant 1-quart casserole.
Drizzle evenly with melted butter.
Mix flour, rice flour, salt, paprika, cayenne, and nutmeg in a small pan.
Gradually stir in half-and-half to make a smooth mixture.
Heat to simmering, stirring until thickened.
Blend in Sherry.
Pour sauce over seafood.
Freeze quickly, then wrap well and store in the freezer.