Seafood Newburg

I’ve been cooking for a long time, some professionally, but never had a chance to do Newburg from scratch. This is easy peasy but I read all the reviews before attempting. Basic bechamel sauce and added all suggestions in comments. Ketchup, horseradish, garlic, Old Bay, lemon juice. Taste before you add shrimp. Hint…I also seasoned the shrimp (I used thawed 26/30) with salt pepper and garlic powder. I also made a shrimp stock by boiling the shells in a couple cups of water for several minutes and split the milk with that stock. Otherwise it would have been much too thick. Didn’t have dry sherry so used a couple shots of cognac. Very successful.

If you’re tasting flour, you didn’t cook the flour in the butter long enough, you need to do an allrecipes search; “basic-bechamel-sauce”. (there’s a video) Conquer/master this basic sauce and your sauce library becomes endless. You can always thin the sauce with a little more milk, water, stock, etc., just have a taste and adjust the seasonings. Instead of the dry sherry, you can add brandy for a cognac sauce, add some curry powder and garlic powder for a curry sauce, whisk in some cheddar for a cheese sauce, add some tomato sauce and tarragon for a tomato tarragon sauce… and the list goes on and on.

i added garlic as per a previous post but nothing helped, I used leftover lobster, all i can taste is ketchup and i put a tablespoon not what the recipe stated, horrible and a waste of food. If ketchup was used for colour, paprika would have been the answer, ketchup has no place in a lobster dish, it’s too overpowering , total thumbs down.

I’ m not really a fan of this recipe. If you are, I would suggest adding some vegetables and maybe some squeezes of lemons.

After reading these comments, I had to reply. Anyone who’s made Sausage Gravy knows its always 1:1 butter to flour. If it tastes like flour, you didn’t cook it long enough! This is precisely the taste I was looking for. I had left-over Lobster I wanted to do something with. Added Shrimp and Crab. After cooking the shrimp and lobster, take it out to do the sauce. I didn’t wash the pan and just continued, as that flavor already in there only adds to the recipe. It’s super easy, and super tasty! I served over Rice.

My wife loved it but I made a few modifications as others here have. I cut the flour in half or it would have been way too thick. I also cut the ketchup to 1 tbsp. and used 4 dashes of Worcestershire sauce. I also sautéed the shrimp in butter and garlic before adding to the sauce which added more flavor. The result was great!

EXCELLENT! After reading all the reviews, I used Half ‘n’ Half, plus frozen shrimp & imitation crab. I added extra Half ‘n’ Half; Old Bay (1/2 tsp.) 1/4 tsp prep. Horseradish; 2 TBS ketchup, 1/2 c sherry; (all else as per recipe). It was absolutely SUPERB. My husband almost never gives a “5”, and he doesn’t like crab, but this was a “5”! Thanks!

This is a good recipe, although I had to tweak it a bit as well to get it “perfect” to my taste. A little garlic powder and the addition of some Old Bay seafood seasoning made it great! I added a bit more sherry here, a little more milk and butter there until it was perfect with just the right taste and consistency. It is a good base recipe; one to use to then make it your own. It is, of course, very important to cook that butter/flour mixture quite a bit before proceding. You want that flour flavor to cook away. Low and slow is the answer.

I needed to alter this recipe a lot! If you enjoy eating a mouthful of flour than don’t change anything. I made according to directions except adding cocktail sauce instead of ketchup and using a “little less flour.” Well, all you taste is flour!. I kept adding more sherry and more milk more sherry and again milk. Finally added 2 more tablespoons of cocktail sauce. Added the shrimp and lobster chunks and poured it over rice. I ate it, but will look for another recipe. The positive…it looked pretty.

The flavor was very good but sauce came out too thick. I would use way less flour next time.

Not bad. Certainly a version that can be made with whats on hand. Lots of room to enrich the dish. I used frozen shrimp and served the sauce over baked puff paste shells. I’d sneak in a touch of Old Bay in the roux and sub in half & half for the milk. Garnish with parsley.

The Ketchup overwhelmed the sauce. The roux was good but it thickened very quickly.

Forgot to post the pick and if you are looking for Dizzy Pig.

This is a good start for a simple recipe for Seafood Newburg. However, I have several suggestions that I believe can improve it without making it excessively complicated: 1. As others have noted, a flour taste in the final product is likely, because the flour may not cook sufficiently using the recipe as written. Normally, one makes a Roux with melted butter or oil, after which the flour is added and cooked briefly before adding the milk; 2. There is no reason to use little canned shrimp, when frozen shrimp are readily available anywhere; 3. Replacing the ketchup with cocktail sauce (either store-bought or home-made, using ketchup, lemon juice, and horseradish) adds needed flavor; 4. As others have noted, adding garlic is a nice touch; and 5. This recipe works well with lobster, instead of shrimp. You can also replace the milk with a mixture of lobster stock (from boiling the lobster shells with Old Bay seafood spice) and either half&half or evaporated milk.

Did add the garlic as recommended….it was delicious! Used lobster instead of shrimp … easy to make!

Must add garlic and it’s a perfect sauce that I use over seafood stuffed haddock

Easy and quite good. Modified the recipe a bit by adding garlic and substituted chili sauce for ketchup. I also used heavy whipping cream along with a touch of milk Instead of lobster I used shrimp, scallops and imitation crab and served it all over a bed of brown/white rice. A definite keeper and I will be making this dish again.

I’d use less sherry and make sure the flour and butter is fully cooked. Came out great each time.

I made this and it was very good. The only thing I changed was I used small frozen gulf shrimp. I will make it again.

Very good simple recipe, perfect for family dinners. I usually use a package of fake crab meat and frozen salad shrimp so that the sauce is very plentiful with “seafood.” If the sauce tastes likes flour, that is a result of not cooking the flour with butter long enough before adding the milk.

This is awesome. Taste just like the Newburg I had at a very expensive restaurant. SO easy to make and quick. I forgot to mention that I used Fat Free 1/2 and 1/2 because that was all I had and it still came out awesome.