Seafood Newburg Recipe

Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely. DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour. What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour.

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!

This was a great dish! Very simple and very tasty, I added about 1/2 cup sherry, to my taste. I put fresh broiled (3 - 6oz) lobster and 1# frozen shrimp. I used Pepperidge Farm Frozen pastry sheets, thawed, cut into 4 squares, put shrimp and lobster chunks, a little sauce, sealed the pastry and 20 minutes at 350. Serve hot with sauce, try twice baked Potatoes as a side. Awesome

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.

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 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.

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.

Great recipe. I also took the advice of others to spice this up a bit. I cooked the flour and butter mixture longer than 2 minutes, until it started to brown. I added some garlic, horseradish, and salt and pepper to the ketchup. I added uncooked peeled medium shrimp and cooked them in the sauce for 4 minutes. Served over wheat pasta. The shrimp was so tender and flavorful, the sauce complimented them perfectly! Will definitely make again.

Delish! I followed a few other reviewers suggestions and was thrilled with the result. I was careful about making sure the flour was cooked off. I added minced garlic, omitted the ketchup, added a touch of cayenne pepper, and substituted white wine for the sherry. I used about 3/4 pound of fresh (frozen) prawns instead of the canned shrimp. Served over rice, my hubby loved it! Can't believe how easy and quick this recipe is!

needed added flavor, added a tad of red pepper and garlic. cut catsup back to two TBSP.....over powering flavor. double the worcestershire sauce and paprika. saluted shrimp separately (like scampi) and added along with fresh crab....my husband had 3 servings. don't make as listed.

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.

Usually, I don’t follow recipes but I have to admit the roux was smooth and deliciousTonight I put my trio of seafood, shrimp, scallops, and haddock, and I sprinkle some Ritz crackers on the top. Skip the ketchup. Usually 1 tbs of tomato paste. Hack: Put the rest of the tomato Paste in a Ziploc and divide into four or more with your hand. Put in the freezer and use as needed

It turned out great. I didn't have sherry so I used marsala. I also made mine with crab instead of shrimp.

Made this on a rainy evening, and it was exactly what I needed. So cozy and comforting, but still fresh and flavorful. It came together quickly, and my family loved every bite. I’ll be making this often.

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.

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.