Seafood Newburg

Seafood Newburg

26 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  GIGIMOM15

“A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
  2. Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

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Reviews (26)

Rate This Recipe


Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely. DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour. What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour.



I added some garlic, it just doesn't seem complete with out garlic-1 clove cooked with the flour and butter. Also added a little half and half and topped with fresh grated Parmesan Reggiano. I liked this pretty well and would make this again.



I've been looking all over for a good Newburg recipe, and this fit the bill. It's a "keeper" as far as I'm concerned.

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Amount Per Serving (4 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 23.6 g
  • 47%
  • Cholesterol
  • 183 mg
  • 61%
  • Sodium
  • 768 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Lobster Newburg


next recipe:

Easy Seafood Fettucini