Seafood Newburg

Recipe by JANIC412
READY IN:
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
  • Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
  • Add the cream and soup. Cook until thick and creamy stirring continuously.
  • Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
  • Keep stirring.
  • 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.
  • Garnish with some cooked shrimp or lobster pieces.
  • Sprinkle a little fresh chopped parsley over.
  • This serves about 12 for appetizers or 6 for entree..
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