If you’re a fan of luxurious, creamy seafood dishes, then you’re in for a treat. The Seafood Newburg recipe is a timeless American classic that brings together rich flavors, tender seafood, and a decadent cream sauce. Whether you’re hosting a dinner party or simply want to treat yourself to something special, Seafood Newburg is the perfect dish.
In this article, you’ll learn how to make seafood Newburg, the best ingredients to use, and tips for making it extra delicious. Let’s dive in!
What Is Seafood Newburg?
Seafood Newburg is a creamy seafood dish traditionally made with lobster, shrimp, or scallops in a rich sherry-infused sauce. The dish dates back to the late 1800s and was originally served at Delmonico’s, a famous New York restaurant.
Today, Seafood Newburg recipes are often more flexible—using mixed seafood, lighter creams, or served over rice, toast, or pasta. No matter how you make it, the result is always comforting and indulgent.
Ingredients You’ll Need
To make a classic Seafood Newburg, here’s what you’ll need:
Seafood:
- ½ lb shrimp (peeled and deveined)
- ½ lb scallops (or crabmeat/lobster if preferred)
- Optional: ½ lb of firm white fish (like cod)
For the Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ½ cups heavy cream
- ½ cup milk
- ¼ cup dry sherry (or white wine for a lighter flavor)
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A pinch of nutmeg (optional but classic)
For Serving:
- Toasted puff pastry shells, rice, or buttered noodles
- Fresh parsley for garnish
How to Make Seafood Newburg (Step-by-Step)
1. Prepare the Seafood
Start by gently cooking the seafood. In a large skillet, sauté shrimp and scallops in a bit of butter over medium heat until just opaque—about 3-4 minutes. If using fish, add it last to avoid overcooking. Remove from pan and set aside.
2. Make the Creamy Newburg Sauce
In the same pan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux (thick paste). Slowly add the milk and cream while whisking constantly to prevent lumps.
Simmer gently for 3-4 minutes until the sauce thickens. Stir in the sherry, Dijon mustard, salt, pepper, and nutmeg.
3. Combine Seafood and Sauce
Add the cooked seafood back into the pan with the sauce. Stir gently to coat everything in the rich Newburg sauce. Simmer for another 2-3 minutes until everything is heated through and the flavors meld together.
Serving Suggestions
Serve your Seafood Newburg over:
- Toasted puff pastry shells (classic presentation)
- Steamed white rice
- Buttered noodles
- Mashed potatoes or even baked puff pastry squares
Garnish with chopped fresh parsley or a sprinkle of paprika for a pop of color.
Tips for the Best Seafood Newburg
- Use fresh or quality frozen seafood: Fresh seafood enhances the dish’s flavor, but good frozen shrimp or scallops can work just as well.
- Don’t overcook the seafood: Overcooked seafood can become rubbery. Cook it just until opaque and finish in the sauce.
- Choose your cream wisely: Use heavy cream for that rich, silky texture. Half-and-half works if you’re cutting calories but won’t be as creamy.
- Adjust the sherry: If you prefer a milder taste, use less sherry or substitute with a dry white wine.
Why You’ll Love This Recipe
- Comforting and decadent: It’s like seafood in a velvety, savory hug.
- Perfect for special occasions: Impress guests without spending hours in the kitchen.
- Customizable: Add lobster, crab, or even mushrooms for extra flavor.
Final Thoughts
If you’re searching for a creamy seafood recipe that delivers on flavor, elegance, and nostalgia, this Seafood Newburg recipe is your answer. Whether it’s for a romantic dinner or a cozy family meal, this dish always satisfies.