Baked Shrimp Newburg Recipes

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

Steps:

• Preheat oven to 350°F
• Slice the bread on the diagonal about 1/2 inch thick, and toast. You have to have enough slices to cover the bottom of a 9x9 ovenproof pan twice. Set toast aside.
• Peel the shrimp and roughly chop. Set aside.
• Heat the butter in a medium saucepan and sauté the onion and celery until softened. Add the flour and whisk. Slowly add in the milk and simmer until thickened. Let cook for one minute to get rid of the raw flour taste.
• Stir in the sherry, water, curry, paprika, pepper and salt. Remove half of the sauce and set aside. (Note: the better the sherry the better the sauce will taste.).
• Reheat remaining sauce in the saucepan to a simmer and add the shrimp and half the cheese. Cook until shrimp are almost done, about 1-2 minutes.
• Place one layer of the toast in the bottom of the pan. Pour the shrimp mixture over the top and smooth out. Arrange remaining toast on top. Pour reserved sauce over the final layer of toast and sprinkle on remaining 1/2 cup of cheese.
• Bake for about 25-30 minutes, or until bubbly on top.

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

Steps:

• Clean shrimp.
• Melt butter; add flour, paprika, salt and pepper, blend together.
• Add milk and cream gradually.
• Add sherry.
• In a separate pan, saute shrimp in butter.
• Add to the sauce.