Seafood Newburg with Sauce Recipe (Shrimp, Lobster, Scallop)
Seafood Newburg with Sauce recipe; It quickly combines shrimp, scallops and lobster with a buttery-flour base into a creamy sauce. You balance Newburg sauce with sherry, lemon juice, and spices. I kept the ingredients and how-to steps clear in this recipe; Don't forget to serve hot.
Ingredients
1. Seafood
2. For the sauce
3. 1/2 part dry sherry (or dry white wine)
Step-by-Step Method
Prepare the seafood
Clean the shrimp, drain the scallops, chop the lobster meat into bite-sized pieces. The sauce will keep better if it's all dry.
Melt the butter
Place a large pan over medium heat. Add the butter and wait for it to melt completely, then proceed without frying.
Make a roux with flour
Sprinkle the flour into the pan and stir for 1–2 minutes. The aim is to smell the raw flour; darkening color.
Add flavors
Add Worcestershire sauce, dry sherry and lemon juice. Mix with a spatula and smooth the sauce.
Balance with spices
Add salt, white pepper, nutmeg and paprika. Boil for a short time over low-medium heat to thicken the consistency.
Heat the seafood in the sauce
Add shrimp, scallops and lobster. Stir for 2–4 minutes until just heated through and shrimp turns pink; If you overcook it, it will become tough.
Serve
Serve the sauce hot immediately. If you want, you can serve it on rice, pasta or toast.