Seafood Newburg
We're cooking Seafood Newburg with Jarod Higgins from Flare Brick Oven Bistro.
Cooking Shrimp Newburg in Death Valley
Several of you said you enjoyed my recent videos where I showed you how to make spicy Kung Pao Chicken and a creamy Spinach Dip. Well, I was out in Death Valley once again and decided to make another cooking video showing you how to make a very impressive dish known as Shrimp Newburg. This is a dish that you would see served in a fine, five-star seafood restaurant. But it's pretty easy to make -- especially in Death Valley...while camping...when it's 100 degrees F outside!
This decadent, creamy dish known as Shrimp Newburg has an interesting history. It was first served in the 1880s in New York City's famed Delmonico's restaurant and was originally made with lobster instead of shrimp. It was a smash hit with diners. Back then it was known as Lobster a la Wenburg after the recipe's creator Ben Wenburg. Somewhere along the way, the first three letters of Wenburg were reversed (some sources say Ben Wenburg didn't want the dish named after him because he was tiring from all the publicity and fame), so the dish became known as Lobster a la Newburg. Later on the name was changed to the shorter Lobster Newburg. Soon people began substituting shrimp for the lobster thus creating Shrimp Newburg, and that's what I'll be making in this video. It's quite easy to make and so delicious! If you make this meal, let me know how it turns out and what you thought of it.
Here's the recipe I use:
4 frozen patty shells, or toast points
2 TBSP butter or margarine
2 TBSP all-purpose flour
1/4 TSP salt
Dash of red pepper
1 and 1/2 CUPS half-and-half, light cream, or milk (I use half-and-half)
2 egg yolks, slightly beaten
8 OZS cooked, peeled, deveined shrimp (1 and 1/3 CUPS) (I use the small, salad-sized shrimp)
3 TBSP dry sherry, Madeira, or cooking wine
Paprika
Parsley sprigs (optional)
1) Bake the frozen patty shells using package directions. Set aside to cool.
2) While patty shells bake, melt the butter in a saucepan. Stir in the flour, salt, and red pepper. Add the half-and-half all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir about half of the hot mixture into the beaten egg yolks. Pour the egg yolk mixture back into the hot mixture in the saucepan. Cook and stir until it just boils. Reduce heat. Cook and stir 2 minutes more and then stir in the shrimp and sherry. Heat through on low heat.
3) Spoon into patty shell or over toast points. Sprinkle with paprika and garnish with the optional parsley sprig. Enjoy!
#ShrimpNewburg
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Lobster Mushroom Newburg recipe |Chef Joya Vegan Chef
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1/2-3/4 bottle of Just Egg or Simply Egg
1/4 cup or more of vegan butter or margarine
2 cups of lobster mushrooms , cleaned, cut into chunks
1/2 dry sherry, Marsala, cognac, or Madeira
¾ cup unsweetened coconut milk
1 .5 Tsp of Just Magic Seasoning
1 pinch ground nutmeg
A few dashes of vegan Worcestershire and Hot sauce
Fresh Parsley Chopped
1/2 cube Vegan chicken bouillon (desired taste)
Salt & Pepper to taste
Puff pastry shells , I use Pepperidge Farms
Directions
Mix coconut milk, vegan egg, nutmeg, Worcestershire, Hot sauce, vegan chicken bouillon, Pepper, and set to the side
Bake puff pastry’s according to the box directions
Preheat a large pan to medium heat. Add in the wine and cook until half reduced . Melt butter and add in lobster mushrooms, season with my Just Magic seasoning and cook for 5 minutes.
Slowly add in cream mixture and whisk until the sauce thickens. Do not let the sauce come to a boil. Reducing heat may be necessary.
Cook over low heat for 2 minutes more. Remove from heat.
Serve classic lobster Newburg inside baked puff pastry shells sprinkle with fresh parsley and just to be extra, vegan Parmesan
Serve immediately
Keto In The Country: Lobster Newberg
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Hi Everyone! The dish we are preparing for you today is something any seafood lover will enjoy! We are transforming an original favorite recipe of ours and making it Keto while not losing the richness of the flavors.
Ingredients:
2 lobster tails (you could actually use shrimp or other seafood, enough to fill 1 cup)
1 c mushrooms
1 egg yolk
1 c heavy cream
1 shallot finely sliced
2 Tbsp Butter
2-3 Tbsp Sherry
2 Tbsp Almond Flour
Salt & Pepper
Sweet Paprika
Cayenne
1/4 c Parmesan
1 c gruyere or Swiss cheese
Directions:
Let’s go ahead and get the chopping and cheese grating out of the way. Chop the mushrooms and set them aside in a bowl. Slice shallots very fine and set aside. Grate 1 cup of gruyere and 1/4 c of Parmesan. Next, whisk egg yolk and add the heavy cream. Set aside.
Now for the fun part! Melt 2 Tbsp Butter over medium heat. Once melted, add shallots and cook for 1-2 minutes. Sprinkle with Himalayan Salt. Add the mushrooms to the pan and cook for a minute before adding the lobster. Add lobster and cook for a minute. Add about 1/4 tsp Cayenne and 1 tsp sweet paprika (you can cater these measurements to your liking). Add the 2-3 Tbsp sherry cooking wine. Add two Tbsp Almond flour, give it a stir and watch it thicken. Add in the egg and cream mixture. Stir and let cook for about two minutes and then it’s time for the cheese! Add in cheese and mix. Transfer to baking dish, garnish with Parmesan, fresh pepper and put it in the oven!
Let it broil under high heat for a few minutes until it turns a beautiful bubbly golden brown and serve right away!
Enjoy! Thank you so much for joining us and be sure to let us know how you like this if you decide to try it out!
Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
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BETH'S LOBSTER THERMIDOR RECIPE
Serves 2
*Print Recipes Here*
INGREDIENTS
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
Serves 4
INGREDIENTS:
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
METHOD:
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
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Lobster Thermidor | Emeril Lagasse
Lobster Thermidor is a classic French dish that is rich and creamy and perfectly suited to any special occasion. But don’t let that scare you. It's surprisingly simple to make. Emeril takes you step-by-step from preparing the lobster to the indulgent sauce it’s served in. Make no mistake, this is an elegant dish that deserves to be in your repertoire.
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