Shrimp and Scallop Newburg
List of Ingredients
3/4 pound large shrimp
3/4 pound large scallops
SAUCE:
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash white pepper
1 cup milk
1 cup stock from cooking shrimp and scallopss
1/4 cup sherry (use a good quality sherry)
TO FINISH:
3/4 cup shredded sharp cheddar cheese
Sherry , to garnish
Paprika, to garnishRecipe
1. Preheat oven to 350 degrees and lightly grease a 1 1/2 quart casserole dish.
2. Place shrimp and scallops in a large pot and just cover with cold water. Heat to boiling and remove from heat just when water comes to a full rolling boil. Drain, reserving the liquid.
3. Peel and devein the shrimp. Place shrimp and scallops in a casserole dish. (Scallops may be cut in half if too large.)
FOR THE SAUCE:
1. In a heavy skillet, melt butter over medium heat. Stir in the flour, salt, and white pepper and heat for 2 minutes, stirring constantly.
2. Slowly stir in milk and reserved stock and heat 6 to 8 minutes more, stirring constantly.
3. When sauce begins to thicken, remove from heat and add sherry. If sauce cooks up too thick, add a little more milk until desired consistency is reached.
4. Pour sauce over the shrimp and scallops. Top with shredded cheese and sprinkle with sherry and paprika.
5. Bake 8 to 10 minutes or until cheese melts and bubbles. Serve over long-grain rice or noodles.
Serves 4
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