Seafood Newburg is a delicious, romantic dish. My take on a classic is to be flexible with the type of seafood and simplify the sauce without compromising taste.
Recipe by Erich Boenzli on February 15, 2022
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
5 stars (12 reviews)
Keywords
seafood newberg, seafood newburg
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1/2 pound cod (or any firm white fish), cut into 1" pieces
1/3 pound medium shrimp (about 12), peeled and cleaned
1/4 pound sea scallops (about 4), quartered
1/3 teaspoon kosher salt
1/3 teaspoon freshly cracked black pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons butter
2 tablespoons minced shallots
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Pinch of nutmeg (optional)
2 tablespoons flour
1 cup milk
1/2 cup half & half
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon freshly cracked black pepper (to taste)
2 tablespoons dry sherry
Bunch of flat-leaf Italian parsley
Your favorite side dish
Categories
Dinner
Cuisine
American
Steps
Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn’t crowded. If they touch each other, they’ll steam. Cook in batches if necessary.
When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn’t smoke.
Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It’ll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
Get your (ideally pre-warmed) plates ready.
Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.
Nutitrion
Serving Size: 1 serving
Calories: 444 kcal
Carbohydrates: 21 g
Protein: 50 g
Fat: 17 g
Sodium: 1438 mg
Sugar: 8 g
Reviews
Steve on 2025-08-14 (5 stars): Found your recipe mostly for the Newburg sauce and followed your instructions for some outstanding shrimp and scallop stuffed Seafood Crêpes. Topped them with some extra sauce and grated parmigiano reggiano. Amazing, and thanks!
Pat Nugent on 2024-09-05 (5 stars): I used crawfish and shrimp with 1/2 n 1/2 and heavy cream instead of the milk. Wish I would have made a bigger batch, it was gone so quick. Next time I will use 3 tbl of the dry sherry.
Becky on 2024-06-18 (5 stars): made this tonight! I tasted along the way and was concerned about blandness until I added a little more salt and the wine--used pinot because the sherry was way expired-- simmered just a bit, and poof! tasted like spicy cream of crab soup. Delicious! One suggestion for other readers who probably already know better, prepare ingredients in advance because it moves fast from shallot addition. great recipe! thank you!
Cathy on 2022-06-20 (5 stars): This was really good!!! And we have tried several other recipes!! I used Heavy cream, half and half and milk combo. Over rice! We loved it!!
scott woodburn on 2022-04-03 (5 stars): so good! i loved this recipe
Nina on 2021-02-13 (5 stars): Looks so good! I love seafood but I don't really make it myself. I'll have to try this :)
Jennifer on 2021-02-12 (5 stars): I needed a new seafood recipe and this is exactly what I needed. Thank you!
Meghan on 2021-02-12 (5 stars): This sounds absolutely delicious! Can't wait to try!!
