- 1 pound frozen shrimp, cooked and coarsely chopped
- 4 to 8 ounces crab or lobster, thawed, drained, and diced
- 2 tablespoons sherry
- 2 teaspoons lemon juice
- 1/8 teaspoon nutmeg
- 3/4 stick butter, 6 tablespoons
- 1/3 cup flour
- 2 cups half and half
- 1/2 teaspoon salt, or to taste
- 1/4 cup heavy cream
- 1 egg yolk
- 1/2 cup grated Cheddar cheese
Mix the seafood with sherry, lemon juice, and nutmeg. Cover and refrigerate for a few hours.
Melt butter in a saucepan over low heat; blend in flour then stir in the half-and-half. Add salt and continue cooking and stirring until thickened, about 15 to 20 minutes. Combine beaten egg yolk with the heavy cream. Add to the sauce, stirring constantly. Add cheese. Continue to cook, stirring, until well blended and cheese is melted. Add the seafood with its marinade. Heat thoroughly, about 10 minutes longer. Serve over patty shells, rice, or toast points. If too thick, thin with a little milk.
Seafood Newburg recipe serves 4 to 6.
More Seafood Newburg Recipes
Lobster Newburg II
Shrimp Recipes Index
Seafood Recipes Index
Fish Recipes Index