Seafood Newburg
- Heat the butter in a sauté pan and add the shallots. Sauté until translucent. Add the seafood and paprika and continue cooking through.
- Add the sherry and reduce au sec.
- Add the cream and bring to a simmer. Adjust seasonings.
- Plate and Serve while hot.
Feb 22, 2014 by
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Related Categories: Other,
Ingredients:
200g Scallops 300g Mussels, scrubbed, steamed open, debearded 250g Large Shrimp, Peeled and deveined, tail segment on 50g Shallots, minced 30g Butter 1 t Paprika 3 T Sherry 360ml Cream To taste Salt and pepper
