Seafood Newburg

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground nutmeg
  • Pinch cayenne
  • 4 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cups milk
  • 2 tablespoons tomato paste
  • 1/2 cup dry sherry
  • 4 cups water
  • 2 teaspoons kosher salt
  • 2 bay leaves
  • 10 black peppercorns
  • 1 pound sea scallops
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound lobster tail meat
  • Gremolata for garnish, recipe follows
  • Sea Salt Roasted Asparagus, recipe follows
  • Serving Suggestion: steamed long-grain white rice
Directions

To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.

Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.

Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.

Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.

Sea Salt Roasted Asparagus:

2 pounds asparagus

3 to 4 tablespoons extra-virgin olive oil

1 to 2 tablespoons sea salt

Preheat the oven to 400 degrees F.

Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

Yield: 4 to 6 servings

Gremolata:

4 tablespoons flat-leaf parsley, chopped

1 tablespoon fresh rosemary leaves, chopped

1 garlic clove, minced

1 tablespoon grated lemon zest

Pinch salt

Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.

Yield: 1/2 cup


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    36 Reviews
    4 36
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    easy and delicious~loved by all~thanks
    I also put the lobster, scallops and shrimp into the sauce once the milk/tomato paste was added. I love seafood, added some chunks of cod. Everyone loved it. And the gremolata was easy. I served it on the side of the rice in a mound, but everyone took their mound and put it all over the top of the sauce once they took a bite with it. My guests liked it alot.
    I was very disappointed in this recipe. Followed directions, found it pasty and the taste was off, not sure if it was the curry. Would like a more creamy sauce like a bisque.
    My husband made this for Christmas eve dinner. We left out the curry, tomato paste and used onions instead of shallots and shrimp for our seafood. It was sooooo good! We both loved it and can't wait to make again. We also just warmed the milk in the microwave and then added, so it saved us a dirty pot.
    Made this for my husbands birthday dinner and we both loved it. I used five pots to cook entire meal and it was worth every single one. I followed recipe and made exactly as directed, but will probably take another users advice and cook seafood in sauce next time.
    I was very disappointed with this recipe! It was very bland and not at all what I expected. I am not sure if I did something wrong, but I felt I followed the recipe. It seemed a bit pasty, and I felt the curry taste came through but not in a good way. I am not sure what went wrong with the whole dish....but not a good outcome. Will continue to look for another recipe because I really do like this dish.
    This was the most delicious sauce ever! It is worth the dish/pot washing. It was much easier than I first thought to make. I followed the recipe exactly except that I chose to serve over rice. My husband and I fought over who got the leftovers for lunch!! I won!!!
    This has been the "go to " recipe for Newburg for us... no changes, thank you guys! It is expensive to make, but really packs a wallop when served!
    Haven't made yet, but wanted to post my NY eve idea that I'm trying out. I'm making the Newburg sauce and spreading it onto a plate with high edges. I'm taking small chunks of cooked lobster and asparagus and skewering it with cocktail toothpicks and setting it into the Newburg sauce. Everyone knows how good lobster is with champagne. I can't wait to serve this at the NY Eve party! I will post the outcome NY day, but how can you lose with ingredients like that!
    I read the other folks reviews who made this , after I cooked this dish. I was going to make a Beef Wellington for Christmas dinner, but at the last minute I had a guest that did not eat beef. I got a 1 lb can of lump crab meat and some frozen scallops.
     
    You satue the shallot in some butter. When it is done you add some more butter and the flour and the spice mixture. Cook it for one minuter to lose the raw flour taste and add the liqued, cold. Wisk while adding the liqued a little at a time to make the sauce. I added the crab abd the sliced raw scallops and cooked it in the sauce. No reason to use more than one pan. This is a very easy dish that you can do on a Tuesday night.
    I've been looking for a good Newburg recipe for a long time and this one was worth the wait! Made it for a Christmas party and not only was it the first thing to go, but everyone was asking for the recipe. Thanks Dan and Steve....this one is a HUGE hit!
    I made the sauce from this recipe for a shrimp newburg to put out at a family baked potato bar. I added lightly sauted small orange, yellow and red peppers and mushrooms to the sauce and left out the sherry for the younger children. With already cooked frozen shrimp it was a snap to prepare after a busy day of family activities. My husband is wondering when I will make this again!
    Hats off to the chefs -- I didn't do this recipe any favors, using some seafood that had been in the freezer for a while, lacked a few ingedients so went without or substituted, and it was still yummy!
     

     
    My husband said about five times during dinner how much he liked this dish - I look forward to making it with all the correct ingredients and fresh seafood.
     

     
    They are not kidding about watching the milk/tomato paste as it simmers, FYI. Also, I did the sauce and rice first while I brought the water for the seafood to a gentle boil, and then just put the seafood into the gently simmering sauce to save using another dish. Did need four saucepans and a bowl, but it was worth it!
    I have had this at restaurants and buffets and never thought that (1) I could make it or (2) it was anything less than a million calories. But, as the rating says, I was wrong on both counts, and it tastes great.
    This was a delicious dish! We had broccolini instead of asparagus and it was also a nice compliment.
    I snagged my husband with this recipe! It's easy (once all prep work is done) and is definitely on my roster of favorites! Sometimes I only use shrimp, it's very versatile (and great reheated on grits the next day.)
    I have never prepared this dish before and was impressed with the flavor and presentation. One person stated the Sherry taste was too heavy so I would caution those who don't care for sherry to add to taste. As for the asparagus I was leary about using sea salt and it turned out to be one of the best recipes I have. In response to other reviews regarding the number of pots and pans used, I didn't think 3 pots and a baking sheet was bad for a great meal like this.
    For what it's worth, everyone told me the recipe was tasty...but it wasn't what I'd call a huge hit.
     

     
    All in all, I don't think it was worth the amount time involved, not to mention the amount of pots & pans that needed cleaning afterwards!
    Very esy to prepapre. excellent taste
    I think I needed Dan and Steve to help out with all that was going on.
     

     
    It seemed like I had half of our pots and pans on the stove and a couple in the oven, to boot.
     

     
    Timing is crucial. Get all the ingredients ready to go!
     

     
    Get the asparagus going, get the sauce ready and then start the seafood.
     

     
    Flavor rates 4 stars and was very nice but the "extra special" you'd expect after all the preparations.
    I made the wonderful sauce and then added raw Bay scallops and good quality medium-small sized peeled shrimp. The heat of the sauce cooked these within two minutes. Since I am not much of a rice person, I served this over cooked Tagliatelle pasta. Delicious!
    Half of the guests liked it, half didn't. If you don't like spicy food, cut down on the cayenne. Very easy to make.
    My husband loved this, as did I. I reduced the recipe to serve 2.
    Very, VERY bland! Maybe I missed something, but this was an expensive and time consuming dish. Asparagras was great though.
    Loved this recipe and it was, as described, easy to prepare. I have to laugh at how many people who find Dan and Steve "disgusting" are actually watching the show. Somehow I never really equated food with anything but...food! Love the show, Guys.
    This is very good. The chunks of seafood are what makes this a stand out version of this old favorite. Dan and Steve crack me up while they are cooking together. They definitely compliment each other and are fun to watch and learn from. Hope they keep up the good work. Very glad they won their own show. Tune in, you won't be sorry!!
    My husband RAVED about this when I made it for him ---- Chicago is proud of you, Dan & Steve!
    I have a good recipe for seafood Newburg that I've made many times. I tried this one and, oh my word, it was even better. You guys are great and a welcome addition to my favorite cooking shows.
    This recipe was great. I just used the scallops and shrimp. Can't wait to make for company. Love the show. The only two cooking shows I try to make a point of to watch are yours and the Barefoot Contessa.
    I wonder?. I live in Galveston, Texas, not a sham to say? When I go to a restaurant like Gaido?s, Landry?s El Napalito?s, The Steakhouse at San Luis, I do not think, I wonder what the Chef likes sexually? I think Oh, how wonderful? no season packet.. Oh, I wish I knew the recipe? Great!!!!!!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Seafood Pasta in a Foil Package

    Recipe courtesy of Ree Drummond