Easy Peppered Seafood Newburg
|Uncooked seafood||4 Cup (64 tbs) (Use Fresh Or Frozen, Including Lobster, Shrimp, Crab Meat, Or Fish Fillets, All In 1 Inch Pieces)|
|Lemon juice||3 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Hot cooked rice||6 Cup (96 tbs)|
|Parsley||1 Tablespoon (Used For Garnishing)|
Melt butter in large skillet.
Saute seafood about5 minutes over low heat; stir constantly.
Sprinkle with lemon juice.
Mix flour, salt, paprika, and pepper; stir into seafood.
Remove from heat.
Gradually stir in 1 1/2 cups cream.
Return to heat until sauce comes to simmer.
Combine egg yolks with remaining 1/2 cup cream; blend in 1/4 cup hot liquid mixture.
Return to skillet; stir until slightly thickened.
Add sherry last, liberally if you prefer.
Serve over rice; garnish with parsley.