Seafood and Shrimp Newburg

I had some nice cod and shrimp; but not enough of either.  This recipe was just the right size; and we loved it.  It is not highly seasoned; that’s the point…you want to taste the fresh taste of your seafood.  If you use half and half, it will be richer, but more caloric.  However, the seafood itself isn’t high in calories, and you may want to opt for that indulgence.    If you use heavy cream, you don’t even need the flour!

A version of this is in my older Joy of Cooking, and some of my other older cookbooks…all a little different but basically like this.  You can use lobster, or any other firm fish instead of the cod.               

Seafood and Shrimp Newburg

     1/4      Cup  Butter

     1/4      Cup  Sliced Mushrooms

  2             tablespoons  Onion -- chopped

     1/4      cup  Flour, All-purpose

  2             cups  Milk or Half and Half

  2             large  Egg Yolks

  2             teaspoons  Dry Sherry

     1/2      teaspoon  Salt

     1/4      teaspoon  Ground Nutmeg

  12-16     ounces  Cod -- cut into 3/4" cubes

  3             Ounces  Cooked Shrimp -- cut in half lengthwise

     2/3      cup  Rice -- dry

  1 1/3      cups  Water -- for rice

Heat the butter until melted in a medium saucepan.  Add mushrooms and onion; cook until tender, about 4 minutes.  Stir in flour; cook 1 minute, stirring frequently.  Stir 1/4 cup milk into the egg yolk, beat lightly.  Gradually stir remaining milk into flour-butter mixture; cook until thickened, stirring constantly.  Spoon a tablespoon or two of the hot mixture into the egg mixture; stir well, repeat.  Then stir this egg mixture into the sauce in the pan.  (This tempers the egg so you don’t have scrambled eggs).

Stir in sherry, salt and nutmeg.  Stir in fish and shrimp; cook, covered, until fish is tender and flakes with a fork, 3-5 minutes.

Serve with rice, which has been cooked 20 minutes, covered, and let rest 5 minutes, then fluffed with a fork.

4 Servings