Seafood Newburg Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 tablespoon each minced onion, minced parsley, and minced green pepper (optional) | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Flour | 2 Tablespoon | |
| Half and Half | 2 Cup (16 tbs) | |
| 2 cups diced cooked lobster, crab legs, or whole shrimp | ||
| Egg yolks | 2 | |
| Sherry | 1/4 Cup (16 tbs) | |
| Salt, Pepper and Nutmeg | To Taste | |
| Salt, Pepper and Nutmeg | To Taste | |
Directions
Melt the butter in a saucepan; add the onion, parsley, green pepper (if used) and mushrooms; cover and cook gently, stirring frequently, for 10 minutes.
Blend in the flour and gradually stir in half-and-half.
Cook, stirring constantly, until mixture is thickened and smooth.
Add salt, pepper, spices as desired, and seafood.
Heat, stirring constantly.
Beat egg yolks with the Sherry, blend in some of the hot cream sauce, and stir mixture into the pan.
Cook, stirring constantly, about 1 minute or until thickened and hot (do not boil).
Blend in the flour and gradually stir in half-and-half.
Cook, stirring constantly, until mixture is thickened and smooth.
Add salt, pepper, spices as desired, and seafood.
Heat, stirring constantly.
Beat egg yolks with the Sherry, blend in some of the hot cream sauce, and stir mixture into the pan.
Cook, stirring constantly, about 1 minute or until thickened and hot (do not boil).
Chef
