Seafood Newburg

Portions: 25

Portion size: 7 oz (200g)

U.S.

Metric

Ingredients

lH lb

l.Z kg

Cooked sea scallops

lH lb

l.Z kg

Cooked crabmeat

VÁ lb

600 g

Cooked, peeled

shrimp

4 oz

^ g

Butter

l'A tsp

H mL

Paprika

S fl oz

ZS0 mL

Sherry

VÁ qt

mL

Cream sauce, hot

to taste

to taste

Salt

to taste

to taste

White pepper

Per serving:

Calories, 330; Protein, 26 g; Fat, 19 g (53% cal.); Cholesterol, 145 mg; Carbohydrates, 11 g; Fiber, 0 g; Sodium, 550 mg.

Procedure

Per serving:

Calories, 330; Protein, 26 g; Fat, 19 g (53% cal.); Cholesterol, 145 mg; Carbohydrates, 11 g; Fiber, 0 g; Sodium, 550 mg.

1. If the sea scallops are large, cut them in halves or quarters.

2. Pick over the crabmeat to make sure there are no pieces of shell. If there are large pieces of meat, cut them into '/¿-in. (1-cm) dice.

3. Cut the shrimp in half lengthwise.

4. Heat the butter in a large saucepan or sauté pan. Add the paprika and the seafood. Sauté over moderate heat until heated through and coated lightly with butter.

5. Add sherry and simmer for a minute.

6. Add the cream sauce and bring to a simmer. Season to taste with salt and white pepper.

7. Serve with rice or in patty shells.

Variation_

Different proportions of seafood may be used. Lobster meat may also be included.

Seafood Curry

Omit paprika and sherry. Substitute curry sauce (made with fish velouté) for the cream sauce. Garnish with toasted, sliced almonds, if desired.

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