Creamy Seafood Newburg

  • Yield 12 servings

This creamy rich, decadent first course from The Brandywine Inn in Monroe, Ohio, is best in small amounts for special occasions.

Ingredients

1 tablespoon butter
1 1/2 cups finely chopped green onion
12 ounces cream cheese, softened
2 tablespoons Dijon mustard
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon sherry
4 1/2 cups mixed seafood (shrimp and scallops, cut into small chunks, and shredded crabmeat)
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup heavy cream
-- Coarse bread crumbs or panko

Instructions

  1. Preheat oven to 350F.
  2. Melt butter in a large sauté pan. Add onion and cook until soft and translucent. Transfer to a mixing bowl. Add cream cheese, mustard, chopped parsley and lemon juice and blend well with a hand mixer.
  3. Place seafood in a separate bowl. Add salt and pepper. Mix well. Scrape cream cheese mixture into seafood and mix well. Add cream and divide evenly among 12 (1-cup) ramekins. Top with bread crumbs.
  4. Bake 20 minutes, until bubbly.

Note: Cut each shrimp into 3 or 4 pieces; cut scallops into halves or thirds. Makes about 8 cups of seafood mixture.

Recipe courtesy of The Brandywine Inn, Monroe, Ohio.

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