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Seafood Newburg

Country.Chef's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Finely chopped shallots 1⁄4 Cup (4 tbs)
  Medium shrimp 1 Pound, shelled and deveined
  Sea scallops 1⁄2 Pound, halved if large
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Tomato paste 2 Teaspoon
  Heavy cream/Whipping cream 1 1⁄2 Cup (24 tbs)
  Clam broth 1⁄2 Cup (8 tbs)
  Paprika 1⁄2 Teaspoon
  Egg yolks 2 Large
  Cooked lobster meat 3⁄4 Pound, cut into chunks
  Chopped fresh parsley 1 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
Directions

1. In large skillet, melt butter over medium-high heat. Add shallots; cook until tender, about 2 minutes. Stir in shrimp, scallops, 1/4 teaspoon salt, and pepper. Cook, stirring, until seafood just begins to color but is not cooked through, 2 to 3 minutes. With slotted spoon, transfer seafood to plate; cover and keep warm.
2. Stir sherry and tomato paste into skillet; heat to boiling. Cook until reduced by half. Stir in 1 cup cream, clam broth, paprika, and remaining 1/4 teaspoon salt. Reduce heat to medium; cook 3 minutes.
3. In small bowl, beat egg yolks and remaining 1/2 cup cream until blended. Add to skillet along with reserved seafood and lobster. Bring to a simmer; simmer 1 minute (do not boil). Stir in parsley. Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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