Top Rated Seafood Newburg Recipes

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breezermom
This recipe is saved for the holidays or special occasions at my house. The rich sherry-cream sauce blankets this elegant combination of delicately flavored seafood and vegetables. I really love the individual presentation with the puff pastry shells. For starters or normal-sized appetites, one is enough, but for my DS and what used to be my husband, now my ex, 2 or 3 was a serving for them. So it is hard to state a serving size....I'd say between 6 and 10 depending on appetite sizes.
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Linda Greenlaw
Newburg, with its sherry-spiked cream sauce, seems like a throwback to the Eisenhower administration, but this ultrarich dish is the one that everyone begs for at the Inn at Isle au Haut.
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Terri Crooks
My Mom, Grandma, & family used to go to a buffet on Sunday afternoons. This is one of my favorite dishes from the buffet.
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JANIC412
Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood. Seafood Newburg
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Aroostook
Elegant! Please feel free to tweek this recipe and use your favorite seafood or use all shrimp etc.
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GIGIMOM15
A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.
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Dan Smith and Steve McDonagh
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Valerie Lavelle
I got this recipe from Prevention Magazine. When I took the leftovers to work the next day everyone in the luchroom was raving about the beautiful aroma and many asked for the recipe. I used frozen shrimp ring. It's low-fat so it great for any diet. I have Celiac and used rice flour for the all-purpose flour..worked great.
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4-H Mom
A recipe that came from the Potluck Cookbook.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 1 (10-oiince) can shrimp or oyster soup2 tablespoons flour2 tablespoons soft butter or margarine1/4 cup dry sherry1 egg yolk, slightly beaten1/2 cup light cream1 teaspoon onion juice1 (6-ounce) can crabmeat plus juice or 1 (5- ...
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Creamy, rich seafood entree
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Mary K. W.
This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.
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