Light Seafood Newburg Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Ingredients
| 1 cup chicken broth, preferably reduced-sodium | ||
| 3 tablespoons sherry, dry white wine, or chicken broth | ||
| Cayenne pepper | 1 Pinch | |
| Garlic | 2 Clove (5gm), minced | |
| 4 scallions, coarsely chopped, green and white parts kept separate | ||
| 1/2 pound medium shrimp, shelled and deveined | ||
| 1/2 pound sea scallops, halved if large | ||
| Unsalted butter | 3 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk fat | 1/2 Cup (16 tbs) | |
| One 6-ounce can crabmeat, drained | ||
Directions
1. In a medium saucepan, combine the broth, sherry, cayenne, garlic, and scallion whites. Cover and bring to a boil over medium-high heat.
2. Add the shrimp and scallops, and cook just until the liquid returns to a boil, then remove from the heat. Reserving the broth, use a slotted spoon to transfer the shrimp, scallops, and scallion whites to a plate. Cover the seafood mixture loosely with foil and set aside.
3. In another medium saucepan, warm the butter over medium heat until melted. Stir in the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Gradually whisk in the reserved broth until smooth. Whisk in the milk until well combined.
4. Return the shrimp, scallops, and scallion whites to the sauce. Gently stir in the crab-meat and scallion greens. Cook, stirring gently, until the seafood is just cooked through, about 3 minutes.
2. Add the shrimp and scallops, and cook just until the liquid returns to a boil, then remove from the heat. Reserving the broth, use a slotted spoon to transfer the shrimp, scallops, and scallion whites to a plate. Cover the seafood mixture loosely with foil and set aside.
3. In another medium saucepan, warm the butter over medium heat until melted. Stir in the flour and cook, stirring, until the flour is no longer visible, about 1 minute. Gradually whisk in the reserved broth until smooth. Whisk in the milk until well combined.
4. Return the shrimp, scallops, and scallion whites to the sauce. Gently stir in the crab-meat and scallion greens. Cook, stirring gently, until the seafood is just cooked through, about 3 minutes.
Chef
