Seafood Newburg

  1. Heat the butter in a sauté pan and add the shallots. Sauté until translucent. Add the seafood and paprika and continue cooking through.
  2. Add the sherry and reduce au sec.
  3. Add the cream and bring to a simmer. Adjust seasonings.
  4. Plate and Serve while hot.
Seafood Soup
Rating 4.4
By 8 people
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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

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