This creamy seafood dish makes a delicious meal, and it can be made with whatever seafood you like or have on hand. The shrimp and lobster combination is decadent and rich, but scallops, crab, or even chunks of firm white fish may be used in the recipe. Choose your favorite aquatic protein or use what you have on hand. The seafood is marinated briefly, so plan to start about an hour before it's time to cook.
This is a nice dish to make for a special occasion. It's perfect for a Valentine's Day dinner for two. Just scale it down a bit for a smaller serving or follow the full recipe and enjoy leftovers.
- 1 pound shrimp (or more)
- 8 ounces crab, scallops, or lobster meat (thawed, drained, and diced)
- 2 tablespoons dry sherry
- 2 teaspoons lemon juice
- 1/8 teaspoon nutmeg
- 3/4 stick (6 tablespoons) unsalted butter
- 1/3 cup all-purpose flour
- 2 cups half-and-half, warmed (see the tips for alternatives)
- 1/2 teaspoon salt, or to taste
- 1/4 cup heavy cream
- 1 large egg yolk
- 1/2 cup mild cheddar cheese (shredded)
- Optional: ground paprika
- Optional: fresh chopped parsley
Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out. If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp. Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg. Cover the bowl and refrigerate for about 45 minutes to 1 hour.
Melt the butter in a medium saucepan over medium-low heat. Add the flour and continue cooking for about 3 minutes while stirring constantly. Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
In a bowl, whisk the heavy cream with the egg yolk. Add to the thickened sauce while whisking constantly. Stir in the cheese and continue cooking until the cheese has melted.
Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
Spoon the seafood Newburg over toast points, puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
Sprinkle with paprika or garnish with fresh chopped parsley, as desired.
- If you are using large sea scallops, cut them into quarters or slice them in half horizontally. Leave smaller bay scallops whole.
- If you are using chunks of cooked seafood, add it and cook just until hot.
- Replace the mild cheddar cheese with about 1/3 cup of fresh grated Parmesan cheese.
- If you don't have half-and-half, replace it with a mixture of 1 cup of milk and 1 cup of heavy cream.
- Add a tablespoon or two of chopped fresh parsley or thinly sliced green onion to the sauce just before the dish is done.
- For a lighter sauce, replace one-quarter to half of the half-and-half with seafood broth or clam juice.