Seafood Newburg Recipe

Seafood Newburg Recipe

4 servings



8 ounces each: peeled deveined shrimp, bay scallops

1/2 cup water

1/4 cup finely chopped shallots or onion

2 tablespoons margarine or butter

1/4 cup all-purpose flour

1 1/2 cups fat-free half-and-half or fat-free milk

1 egg yolk

1-2 tablespoons dry sherry

Pinch each: ground nutmeg, cayenne pepper

Salt, to taste

4 slices toast, cut diagonally into halves

Chopped parsley, as garnish


Simmer shrimp and scallops in water in medium saucepan, covered, until cooked, 3 to 4 minutes. Drain, reserving liquid. Saute shallots in margarine in medium saucepan until tender, 2 to 3 minutes, mix in flour and cook 1 minute. Whisk in half-and-half and reserved cooking liquid, heat to boiling, whisking until thickened, about 1 minute. Whisk about half the mixture into egg yolk in small bowl, whisk egg mixture into saucepan. Whisk over low heat 30 seconds. Stir in shrimp, scallops, sherry, nutmeg, and cayenne pepper, cook 2 to 3 minutes. Season to taste with salt. Serve on toast, sprinkle with parsley.

More Fish and Seafood Recipes