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
LOBSTER NEWBURG
Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
Provided by PATTY5
Categories Seafood Shellfish Lobster
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 3.5 g, Cholesterol 234.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 15 g, Sodium 757.2 mg, Sugar 0.2 g
MUSHROOMS NEWBURG
Make and share this Mushrooms Newburg recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wipe mushrooms with damp cloth; remove stems.
- Melt butter in pan; add mushrooms, celery, onion juice, and paprika.
- Cover; simmer until mushrooms are tender.
- Stir in flour.
- Add cream; cook for a moment more.
- Add orange juice, rind, and grape juice.
- Season to taste with salt, pepper, cayenne, and nutmeg.
- Serve in individual dishes, on toast, or in croustades.
- Makes 4 servings.
Nutrition Facts : Calories 294.9, Fat 27.6, SaturatedFat 17.1, Cholesterol 89.2, Sodium 105.5, Carbohydrate 9.9, Fiber 1.5, Sugar 4.7, Protein 5.2
SUNNY'S LOBSTER TAIL "NEWBERG"
Steps:
- For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
- For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
- For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
- For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
- Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.
MUSHROOM NEWBURG
Make and share this Mushroom Newburg recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 30m
Yield 4 filled patty shells, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.
LOBSTER NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
MUSHROOM NEWBURG
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat sauté mushrooms in butter until tender. Add sherry and salt and pepper to taste reduce heat to medium and simmer for 3 minutes.In a small bowl beat together half-and-half and egg yolks. Stir into mushroom mixture. Cook and stir until slightly thickened.Serve immediately on toast points or in patty shells.
Nutrition Facts : Nutritional Facts Serves
SAUCE NEWBURG
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 10m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams
SEAFOOD NEWBURG
This recipe is saved for the holidays or special occasions at my house. The rich sherry-cream sauce blankets this elegant combination of delicately flavored seafood and vegetables. I really love the individual presentation with the puff pastry shells. For starters or normal-sized appetites, one is enough, but for my DS and what used to be my husband, now my ex, 2 or 3 was a serving for them. So it is hard to state a serving size....I'd say between 6 and 10 depending on appetite sizes.
Provided by breezermom
Categories Crab
Time 1h
Yield 10 shells
Number Of Ingredients 16
Steps:
- Bake the pastry shells according to the package directions; set aside, and keep warm.
- Peel and devein shrimp, set aside.
- Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
- Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
- Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
- Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
- Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.
Nutrition Facts : Calories 666.7, Fat 41.5, SaturatedFat 18.6, Cholesterol 156.5, Sodium 540.1, Carbohydrate 37.1, Fiber 2.9, Sugar 3.5, Protein 31.6
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.
LOBSTER NEWBURG - OLD SCHOOL
We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice. Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
- Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
- Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
- Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
- Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
- Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
- Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
- Remove from heat, add the sherry, blend well.
- Serve over hot rice, garnish with parsley and enjoy.
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