Seafood Newburg is a rich and creamy dish made with a mix of seafood, perfect for serving over toasted bread or in puff pastry shells.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound mixed seafood (shrimp, scallops, and crab meat)
2 tablespoons butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup heavy cream
1 cup seafood stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
4 large egg yolks
1/4 cup sherry or white wine
4 slices of toasted bread or puff pastry shells for serving
Instructions
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the mixed seafood and cook until just opaque, about 3-5 minutes. Remove the seafood from the skillet and set aside.
In the same skillet, add the seafood stock, heavy cream, Worcestershire sauce, Dijon mustard, cayenne pepper, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
In a small bowl, whisk together the egg yolks and sherry or white wine. Gradually add a few tablespoons of the hot cream mixture to the egg yolk mixture to temper it, then whisk the egg yolk mixture back into the skillet. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Return the seafood to the skillet and stir gently to combine. Cook for another 2 minutes to heat through. Remove from heat and stir in the chopped parsley.
Serve the Seafood Newburg over toasted bread or in puff pastry shells.
Notes
For a spicier kick, add a dash of hot sauce or more cayenne pepper to the sauce.
Substitute the mixed seafood with your favorite seafood or use only one type, such as shrimp or lobster, for a more personalized dish.