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A Luxurious Recipe for Seafood Newburg
8 oz (225g) Shrimp (prawn
If the seafood is not already cooked, then poach very gently in some white wine - be careful to undercook, as shellfish toughens easily and the seafood is going to be reheated when combined with the sauce to make the finished Seafood Newburg. Drain and place on one side. Freeze the white wine liquor for a later use as a fish sauce. At this point, you might like to flame the seafood in the sherry - this is optional - but if you do, then it must only have been very lightly poached beforehand. The flambeing, does however, add a great richness to the dish. CAUTION - seafood can toughen very easily - so the minimum of cooking prior to combining with the Newburg sauce. Saute the onion in the butter - very gently, as you do not want the onion to brown, just soften. If you have decided not to flambe the seafood, then you could add the sherry to the onion mixture and reduce it to cook off the alcohol. Put the cream into a pan and bring it just up to boiling point, then beat some of the hot cream into the egg yolks. Pour this cream and egg yolk mixture back into the pan with the cream, cook over a low heat, stirring constantly until it thickens. Add the softened onions and sherry mixture. Add salt, pepper and paprika to taste. Take the cooked seafood and add it to the Newburg sauce. Heat and pour the finished Seafood Newburg over either hot noodles, quartered toast (toast points), pasta shells or you could place this into vol au vent cases and allow it to set, thereby creating Seafood Newburg vol au vents.
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