Recipe

Seafood Sauce For Shrimp Lobster Crab Or Salmon Recipe

Add Step-by-Step Photos	Dandelion / All my dishes 1 year, 4 months ago This is a delicious rich sauce I tend to serve as a first course in a large meal. It will serve 4 as a main course and 6 as a first course. It takes a little time, but it is soooo worth it. Prep:20m Cook:30m Servings:4	Dandelion
	seafood shrimp lobster salmon crab rice

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Ingredients

Seafood Newburg Sauce (Serve with Shrimp, Lobster, Crab or Salmon over hot rice)

2 tablespoons butter

2 teaspoons shallots, minced, or finely minced onion

2 tablespoons paprika

dry sherry to taste

2 tablespoons tomato paste

2 teaspoons brandy or dry sherry

2 cups cream sauce or white sauce (See Below)

1/8 teaspoon dried thyme

pinch cayenne pepper

2 cups to 2 lbs hot seafood

3 cups - hot rice

Directions

Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.

Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.

Makes about 2 1/2 cups. Recipe adapted from "Red Lion Inn Cookbook"

Cream Sauce

1/4 cup butter

1/4 cup flour

2 cups light cream

2 onions, studded with 3 cloves

2 bay leaves

salt and pepper -- to taste

fresh nutmeg, grated -- to taste

Melt the butter in a saucepan over low heat. Stir in the flour, and cook, stirring, for 3 to 4 minutes; do not brown.

In another saucepan, bring the cream just to a boil. Stir the warm cream into the flour mixture, whisking until smooth.

Add the onions and bay leaves, and simmer for 20 minutes on low heat. Season sauce with salt, pepper and nutmeg. Strain the sauce and serve. Makes 2 cups.

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