Best 3 Seafood Newburg Recipes

Seafood Newburg is a classic dish that combines the flavors of the sea with a creamy, luxurious sauce. It is a versatile dish that can be made with a variety of seafood, including lobster, crab, shrimp, and scallops. The sauce is typically made with butter, white wine, cream, and egg yolks, and is seasoned with a variety of herbs and spices. Seafood Newburg can be served over rice, pasta, or toast, and is often garnished with fresh herbs, such as parsley or chives. In this article, you'll find three different recipes for Seafood Newburg, each with its own unique twist. The first recipe is a classic Seafood Newburg, made with lobster, crab, shrimp, and scallops. The second recipe is a more budget-friendly version, made with frozen seafood. The third recipe is a vegetarian version, made with tofu and mushrooms. No matter which recipe you choose, you're sure to enjoy this delicious and elegant dish.

Here are our top 3 tried and tested recipes!

SEAFOOD NEWBURG

Seafood Newburg image

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

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

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

SEAFOOD NEWBURG

Seafood Newburg image

Make and share this Seafood Newburg recipe from Food.com.

Provided by Aroostook

Categories Lobster

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 (1 1/2 lb) lobsters, cooked and picked
12 large scallops, quartered
1 lb peeled and cleaned medium shrimp
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
salt
cayenne pepper
1/2 teaspoon paprika
1/4 cup butter
1/2 cup flour

Steps:

Saute shrimp, scallops and lobster in butter.
Add paprika.
Move seafood to a crock pot set on low or warming dish.
Add sherry to hot sauté pan and boil hard to de-glaze the pan.
Add sherry and pan bits to seafood.
In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
Slowly whisk in milk pouring in a half cup at a time.
Add cream slowly, whisking continuously until mixture thickens.
About 3-5 minutes.
(Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
Pour over warmed seafood and stir.
Serve with linguini, saltine or common crackers or toast.

SEAFOOD NEWBURG

Seafood Newburg image

Categories Fish

Number Of Ingredients 16

Ingredients

2 Lobsters (1 1/4, steamed, meat chopped, shells/lets reserved)
8 tablespoons Butter (unsalted)
2 Carrots (chopped)
2 stalks Celery (chopped)
2 Onions (medium, yellow, chopped)
1 pound Bay scallops
1 pound Shrimp (medium, shells off, deveined)
1 pound Cod (or other white fish)
2 tablespoons Flour
1/4 cup Sherry (dry)
1/4 cup Half & half
2 teaspoons Hot sauce
1 teaspoon Worchestershire
1/4 teaspoon White pepper
1 Egg yolk
1 sheet Puff pastry

Steps:

Add 3 tbsp. butter to pot; melt over medium-high. Cook carrots, celery, and onion until soft, 6-8 minutes. Stir in chopped legs and shells and 8 cups water; boil. Reduce heat to medium; cook 1 1⁄2 hours. Strain stock and return to pot; simmer until reduced by half, 1 hour.
Melt remaining butter in a 6-qt. saucepan over medium-high. Cook scallops, shrimp and white fish until just cooked, 4-5 minutes; transfer to a bowl. Sprinkle flour into pan; cook 2 minutes. Whisk in reserved stock; boil. Reduce heat to medium; stir in sherry, half & half, hot and Worcestershire sauces, white pepper, and salt and cook until thickened, 6-8 minutes.
Whisk 1 cup sauce with yolk in a bowl and return to pan; add reserved seafood; cook 2 minutes. Ladle stew in to bowls, and add baked puff pastry..

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use fresh seafood. The fresher the seafood, the better your Seafood Newburg will taste. If you can't find fresh seafood, frozen seafood is a good option.
Cook the seafood properly. Seafood should be cooked until it is opaque and flaky. Overcooked seafood will be tough and chewy.
Use a good quality white wine. The white wine you use will add flavor to the sauce, so choose one that you enjoy drinking.
Don't overcook the sauce. The sauce should be cooked until it is thickened and creamy, but not so long that it becomes curdled.
Serve Seafood Newburg immediately. This dish is best served immediately after it is made.

Conclusion:

Seafood Newburg is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you serve it with rice, pasta, or vegetables, Seafood Newburg is sure to be a hit.

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