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Nutrition Facts
Serving Size 1 (239g) Recipe makes 12 servings The following items or measurements are not included below: 1 can cream of shrimp
Calories 328
Calories from Fat 152		(46%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 168mg		56%
Sodium 577mg		24%
Potassium 475mg		13%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 0.2g	0%
	Sugars 0.7g
Protein 29.9g		59%
detailed view... how is this calculated?

Seafood Newburg

Recipe #2857 | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: JANIC412
Aug 31, 1999

Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg

SERVES 12 (change servings and units)

Ingredients

1 lb shrimp, cleaned, left whole (use small to med. shrimp)
1 lb bay scallop, thoroughly cleaned
1 lb crabmeat
1 lb lobster, cut into bite size pieces

Sauce:

1 small white onion, finely chopped
1/2 cup unsalted butter (do not use margarine)
1/2 cup flour
2 cups light cream
1 can cream of shrimp, undiluted
1 tablespoon Worcestershire sauce
1/4 cup dry sherry, or more to taste
1 tablespoon fresh lemon juice
salt
white pepper
1 dash nutmeg
1 dash paprika

Directions

1
Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
2
Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
3
Add the cream and soup. Cook until thick and creamy stirring continuously.
4
Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
5
Keep stirring.
6
Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
7
Garnish with some cooked shrimp or lobster pieces.
8
Sprinkle a little fresh chopped parsley over.
9
This serves about 12 for appetizers or 6 for entree..

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Featured Reviews for This Recipe

From: A la Carte

On Dec 26, 2007

I'm so glad I made this for X-mas eve dinner this year! DELICIOUS! It took just minutes to throw together, but it tasted like it was slaved over. My family were raving about it, so thank you for a great meal Janic312! Cooking notes: I added 1 lb of oysters to the mix, and I doubled the recipe otherwise. It served 13 with about a cup of stew each - It was really rich.

0 people found this review helpful

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From: BLUE ROSE

On Feb 14, 2007

I made this for Valentine dinner. I made the sauce the night before and served this in a puff pastry. Having this was like going to a 5 star restraunt. It was that good. Not hard at all to make with such a great outcome.

1 person found this review helpful

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From: Cristin

On Aug 18, 2004

Made this for our anniversary this year. It sure was a hit. I made it a little more 'soupy' by adding a little seafood stock that I used by using the shrimp and crab shells. I made this with a wellington so I didn't want to serve it over puff pastry shells, but I cut two hearts (one big and one little) out of the puff pastry and cooked it with the wellington and then floated them on top of the soup. It sure was a hit and we enjoyed the leftovers very much!

5 people found this review helpful

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From: SSgtballard

On Sep 22, 2004

I used flounder shrimp and scallops for the seafood and had to use cream of chicken for the cream of shrimp but it still came out great.

2 people found this review helpful

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