Easy Peppered Seafood Newburg Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Uncooked seafood | 4 Cup (64 tbs) (Use Fresh Or Frozen, Including Lobster, Shrimp, Crab Meat, Or Fish Fillets, All In 1 Inch Pieces) | |
| Lemon juice | 3 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Cayenne pepper | 1⁄8 Teaspoon | |
| Light cream | 2 Cup (32 tbs) | |
| Egg yolks | 3 | |
| Sherry | 2 Tablespoon | |
| Hot cooked rice | 6 Cup (96 tbs) | |
| Parsley | 1 Tablespoon (Used For Garnishing) |
Nutrition Facts
Serving size: Complete recipe
Calories 4619 Calories from Fat 1866
% Daily Value*
Total Fat 212 g326.4%
Saturated Fat 128.7 g643.6%
Trans Fat 0 g
Cholesterol 2684.5 mg894.8%
Sodium 3124.6 mg130.2%
Total Carbohydrates 384 g128%
Dietary Fiber 5.7 g22.8%
Sugars 2.4 g
Protein 297 g593.7%
Vitamin A 197.2% Vitamin C 95.1%
Calcium 193.9% Iron 117.3%
*Based on a 2000 Calorie diet
Directions
Saute seafood about5 minutes over low heat; stir constantly.
Sprinkle with lemon juice.
Mix flour, salt, paprika, and pepper; stir into seafood.
Remove from heat.
Gradually stir in 1 1/2 cups cream.
Return to heat until sauce comes to simmer.
Combine egg yolks with remaining 1/2 cup cream; blend in 1/4 cup hot liquid mixture.
Return to skillet; stir until slightly thickened.
Add sherry last, liberally if you prefer.
Serve over rice; garnish with parsley.
Chef
