Creamy Seafood Newburg Recipe
Seafood Newburg is the answer for your prayers for an exquisite and simple seafood dish for your dinner. Yu can serve this tasty and unique Seafood Newburg for any occasion. Trust me you will love it!
Ingredients
| Lobster tail | 1 12 Ounce | |
| 2 6-oz. pkg. frozen King crab | ||
| Shrimp | 20 | |
| 1/2 lb. butter or oleo | ||
| Cream | 1/2 Pint | |
| 2 cans frozen shrimp soup | ||
| Sherry | 3 Tablespoon | |
| Milk | ||
| Rice | ||
| Spice Parisienne (opt.) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Boil lobster, crab and shrimp for 8 minutes.
Shell, clean and cut in chunks.
Saute in 1/4 pound butter.
In large pot combine remaining butter, salt and pepper to taste,cream, shrimp soup and sherry.
Add seafood and heat.
Stir often.
Add milk to desired consistency; should be rather thick.
Brown rice in additional butter, stirring to brown; drop into boiling water.
Season with salt, pepper and spice Parisienne.
Cover and simmer until tender.
Serve Newburg over rice.
Shell, clean and cut in chunks.
Saute in 1/4 pound butter.
In large pot combine remaining butter, salt and pepper to taste,cream, shrimp soup and sherry.
Add seafood and heat.
Stir often.
Add milk to desired consistency; should be rather thick.
Brown rice in additional butter, stirring to brown; drop into boiling water.
Season with salt, pepper and spice Parisienne.
Cover and simmer until tender.
Serve Newburg over rice.
Chef
