Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Seafood Newburg




Source of Recipe


Ruth L.


List of Ingredients




6 T. clarified butter, divided*
2 small bay leaves
2 med. shallots, minced
3 T. all-purpose flour
1/8 t. paprika, or as needed
1 1/2 t. chicken base
Pinch of white pepper
Pinch of cayenne pepper
1 1/2 lbs. of shrimp
1/2 C cream sherry (do not use dry sherry)


Recipe



Melt 3 T. butter in a large saucepan over medium heat. Add bay leaves and shallots and saute about 2 min. or until shallots are fragant and softened.

Stir in flour and enough paprika to give roux a nice red color. Cook stirring about 3 min. Slowly add heavy cream and chicken base. Cook, stirring, until thickened. Season with both peppers.
Keep this cream sauce warm. In a large nonreactive skillet, melt remaining 3 T. butter over medium-high heat.
Add seafood and saute about 2 min. or until just
cooked thru.
Transfer seafood to cream sauce with a slotted spoon.

Add sherry to skillet and, using a oden spoon, stir and scrape any browned particles from bottom of pan. Stir sherry into cream sauce. REMOVE & DISCARD BAY LEAVES.

YIELD: 4 Servings
Per serving: 5l9 calories,
32 gr. protein,
40 gr.fat,
7 gr. carbohydrates,
405 milligramss sodium,
.39 gr.total fiber.
70 percent cal. from fat.

*To clarify butter: Melt 3/4 C. butter over low heat. Skim off and discard the foam on top. Refrigerate the remaining butter. When it has chilled, remove the solid piece of clarified butter and discard the milky residue on the bottom.
This will yield about 6 T. clarified butter. (In addition to the seafod I used above, other suggestion are sea scallops, grouper, crab meat,dolphin, salmon, or lobster tail. Just remember to use a pound and a half of any or a combination of any of the above.

Excellant recipe from Brennan's at the Beachcomber Restaurant in Ft. Lauderdale,Fl. This is 4 servings, and I used a pound and a half shrimp (shelled and deveined) It is absolutely to die for. A real special treat!