LIGHT SEAFOOD NEWBURG

	Sign In Sign-Up

LIGHT SEAFOOD NEWBURG

This recipe is one of Light Seafood Newburg. . .very good. . .You may make any variations to the recipe to fit your preference(s). . .

4ea large shrimp
4ea large sea scallops
4 scallions
1 cup chicken broth
1 Tbsp. dry white wine or chicken broth
2 Tbsp. flour
¹/₄ tsp. garlic (minced)
2oz. lump crab meat (drained)
2 Tbsp. whole butter
¹/₂ cup milk
¹/₄ tsp. cayenne pepper
** PEACH WEDGES 2ea
** MINT (fresh)

Shell & de vein the shrimp (tail on). Halve large scallops. Chop scallion whites & greens separately. In a medium saucepan, bring chicken broth, dry white wine, cayenne, garlic & scallion whites to a boil. Add the shrimp & scallops. Return to a boil, stirring constantly. When the mixture has returned to a boil, remove the shrimp, scallops & scallions with a slotted spoon; cover loosely & set aside. In a large saucepan, warm the butter over medium heat until melted. Stir in the flour & cook, stirring, until the flur is no longer visible, about 1 min. Slowly stir in the broth, whisking until smooth. Blend in the milk. Return the shrimp, scallops & scallion whites to the sauce. Gently stir in the crabmeat & add the scallion greens. Cook, stirring gently, until the seafood is cooked through about 3 min.

** Serve the Newburg over plain noodles or steamed rice.

** garnish with PEACH WEDGES & MINT.

This lightened version of a classic Seafood Newburg is made without the usual heavy cream & egg yolks.

serves 2

Click on picture to go back home

Back to Top

give me something to read, send me e-mail

[picture of a 3d e-mail]

You may also address comments to