Shelly's Recipe

SEAFOOD NEWBURG

Category: Casseroles - Seafood

1/2 lb shrimp, cleaned, left whole (use small to med. shrimp)
1/2 lb bay scallop, thoroughly cleaned
1/2 lb crabmeat
1/2 lb lobster, cut into bite size pieces

Sauce:
1/2 small white onion, finely chopped
1/4 cup unsalted butter (do not use margarine)
1 cup sliced mushrooms
1/2 c. green pepper, chopped
1/4 cup flour
2 cups light or heavy cream
Pinch of cayenne
1/2 tablespoon Worcestershire sauce
1/8 cup dry sherry, or more to taste
1/2 tablespoon fresh lemon juice
To taste salt and white pepper
1/2 dash nutmeg
1/2 dash paprika
2 egg yolks, beaten

Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish

Make sauce: Saute onions, mushrooms and green pepper in butter making sure not to brown them-gradually add flour stirring well after each addition. Add the cream and cook until thick and creamy stirring continuously. Add cayenne, Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika. Keep stirring. Stir a small amount of hot sauce into beaten egg yolks, mixing thoroughly. Then stir yolks into sauce in skillet, blending carefully again.

Add all seafood except the crab meat and carefully blend into the sauce and then gently stir in the crab. Serve over rice, noodles or puff pastry shells.

Garnish with some cooked shrimp or lobster pieces. Sprinkle a little fresh chopped parsley over.
Serves about 12 for appetizers or 6 for entree.