Pasta Shrimp Newburg Recipes

SEAFOOD NEWBURG

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.

SHRIMP NEWBURG

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

PASTA SHRIMP NEWBURG

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done.
• Meanwhile heat butter in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate.
• Add sherry and white part of scallions to skillet. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. Add Alfredo sauce and reserved juice from tomatoes; stir until blended and hot.
• Drain pasta and asparagus; return to pot. Add Sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.

SEAFOOD AND PASTA A LA NEWBURG

Steps:

• Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.
• Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.
• Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.
• Add spices, lemon juice and sherry to the milk mixture. Blend well.
• Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend.
• Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.

SHRIMP PASTA NEWBURG

Steps:

• Prep the shrimp (shell and devein) and set aside.
• Cook the fettuccine and drain.
• Heat the butter and oil together in a skillet and add the mushrooms, cooking until soft.
• Add the shrimp and cook several minutes until opaque and lightly curled.
• Stir in the dry sherry and pimientos, and allow the wine to cook away.
• Stir in the condensed soup, heavy cream, nutmeg, salt and black pepper and continue to stir until heated through.
• Serve over warm cooked noodles.

SEAFOOD NEWBURG

Steps:

• 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. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

EASY SHRIMP NEWBURG

Steps:

• Spray a large sauce pan with cooking spray and heat over medium heat.
• Place shrimp in pan and sprinkle with seasoning salt.
• Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside.
• Add soup, sherry, and cream cheese and water and stir until smooth.
• Simmer for 5 minutes. Add shrimp back to pan just to warm through.
• Serve over rice.

SHRIMP NEWBURG ON TOAST POINTS

Steps:

• Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
• Add shrimp.
• Saute 3 minutes and remove from skillet.
• Keep warm.
• Add 1 tsp oil to skillet.
• Add bella mushrooms and saute 5 minutes.
• Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
• Add to the mushrooms.
• Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
• Return shrimp to skillet and stir in salt and peppers.
• Cut each toast slice in half diagonally.
• Arrange 4 toast triangles on each of 2 plates.
• Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

SAUCE NEWBURG

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.

SHRIMP NEWBURG

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.