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| SEAFOOD NEWBURGH | |
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2 tbsp. butter 1 pt. sea scallops, whole or cut horizontally 1 tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. cayenne 1 c. cooked lobster, cut up (lump crabmeat may be substituted) 1 lb. cooked 16 to 20 or 21 to 25 count deveined shrimp Save stock from shrimp and lobster NEWBURGH SAUCE: 1/3 c. butter 1/4 c. flour 1/2 tsp. salt 1/2 tsp. paprika 1 1/2 c. whipping or light cream 3/4 c. shrimp stock (can use clam juice) 3 egg yolks 1/4 c. dry sherry 1/2 lb. fresh mushrooms, sliced & sauteed in butter Saute scallops in butter 5 minutes. (Don't over cook.) Add lemon juice, cayenne, lobster, and shrimp; mix well. Remove from heat. Make sauce. Melt butter, stir in flour, salt and paprika. Stir 3 to 4 minutes. Add cream and stock, bring to a boil, stirring constantly. Remove from heat, beat yolks well. Stir into sauce, add sherry. Cook over low heat. DO NOT BOIL. Add seafood mixture, pour into serving bowl. Garnish with mushrooms. Serve over rice, toast points or puff pastry. | |
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recipe reviews #166678
Hew Hue Hugh Hyoo (North Carolina) says:
A great and simple recipe. Used crab meat, cod, and scallops. Made as per recipe and it came out great. Used clam juice.
When cooking the roux, I've learned, from many mistakes, to cook from low to high, increasing the burner temperature slowly.
I also use salted butter so I adjust additional salt to taste, which means I don't use much. I also added some ground black pepper (personal preference).
I also made the mistake of adding the paprika to the seafood instead of the sauce and it didn't affect anything.
A great recipe that we have shared with others.
When cooking the roux, I've learned, from many mistakes, to cook from low to high, increasing the burner temperature slowly.
I also use salted butter so I adjust additional salt to taste, which means I don't use much. I also added some ground black pepper (personal preference).
I also made the mistake of adding the paprika to the seafood instead of the sauce and it didn't affect anything.
A great recipe that we have shared with others.
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Used cod instead of shrimp. Added some pepper for flavor. Used clam juice as I had no other stock.
Cooked it as per the recipe and it was fantastic. Nothing like a simple, straight forward recipe, to make one feel like a good cook.