Elegant Seafood Newburg with Puff Pastry
This sumptuous Seafood Newburg is the perfect dish for holiday gatherings or special occasions, transforming any meal into an elegant celebration. Crafted with a luxurious sherry-infused cream sauce, it envelops a delightful medley of succulent shrimp, tender scallops, and sweet crabmeat, complemented by earthy mushrooms and vibrant peas. Served in golden, flaky puff pastry shells, this dish not only tantalizes the tastebuds but also serves as a stunning centerpiece for your dining table. Though it can be tailored to fit lighter appetites, it's sure to satisfy hearty eaters, making it a versatile dish for both intimate dinners and festive feasts.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Frozen puff pastry shells
10 (Bake according to package directions.)
Medium shrimp
1 lb (Peeled and deveined.)
Butter
3 tablespoons (For sautéing mushrooms.)
Fresh mushrooms
1 lb (Sliced.)
Butter
1/4 cup (For sauce.)
All-purpose flour
1/3 cup (For thickening sauce.)
Half-and-half
4 cups (For sauce.)
Salt
1 teaspoon (Optional, for seasoning.)
Pepper
1/8 teaspoon (For seasoning.)
Fresh bay scallops
1 lb (Small scallops.)
Frozen English peas
10 ounces (Thawed.)
Crabmeat
1/3 lb (Picked and drained, can substitute with 6 oz of frozen crabmeat, thawed and drained.)
Dry sherry
1/4 cup (For flavoring.)
Sharp cheddar cheese
3/4 cup (Shredded.)
Chopped pimentos
4 ounces (Drained.)
Paprika
to taste (For garnish.)
Instructions
1
Begin by preheating your oven and baking the frozen puff pastry shells according to package instructions. Once baked, keep them warm on a plate.
2
Next, peel and devein the shrimp, placing them aside in a bowl.
3
In a large Dutch oven, melt 3 tablespoons of butter over medium-high heat. Once melted, add the sliced mushrooms. Sauté them, stirring continuously, until they become tender, which should take about 5 minutes. Remove the mushrooms from the pot using a slotted spoon and set aside.
4
Lower the heat to low and melt the remaining 1/4 cup of butter in the same pot. Whisk in the all-purpose flour, stirring until it forms a smooth paste. Allow this to cook for 1 minute while stirring constantly.
5
Gradually pour in the half-and-half, whisking continuously, until the mixture thickens and begins to bubble, which should take about 5-7 minutes. If desired, add salt to taste, followed by the pepper.
6
Now, add the reserved shrimp, sautéed mushrooms, scallops, thawed peas, and crabmeat to the pot. Pour in the dry sherry and gently stir to combine all ingredients. Cook uncovered for about 10 minutes, or until the shrimp turn pink and the scallops become opaque.
7
Remove the pot from heat and mix in the shredded sharp cheddar cheese and drained pimentos. Return to low heat and stir until the cheese melts and the mixture is evenly heated throughout.
8
To serve, carefully place the warm puff pastry shells on a large serving platter. Use a spoon to generously fill each shell with the luscious seafood mixture. Finish by sprinkling lightly with paprika for a pop of color and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Seafood Newburg with Puff Pastry?
It is a luxurious seafood dish featuring a sherry-infused cream sauce with shrimp, scallops, and crabmeat served in flaky puff pastry shells.
What types of seafood are included in this recipe?
The recipe calls for medium shrimp, fresh bay scallops, and crabmeat.
How do I prepare the puff pastry shells?
Bake the frozen puff pastry shells according to the package directions and keep them warm until serving.
Can I substitute the crabmeat?
Yes, you can substitute 1/3 lb of picked crabmeat with 6 oz of frozen crabmeat that has been thawed and drained.
What kind of mushrooms should I use?
The recipe specifies using 1 lb of fresh, sliced mushrooms.
How long do I sauté the mushrooms?
Sauté the mushrooms in butter for about 5 minutes or until they become tender.
How is the Newburg sauce thickened?
The sauce is thickened by creating a roux with butter and all-purpose flour, then gradually whisking in half-and-half.
What liquid provides the base for the cream sauce?
The base of the sauce is made using 4 cups of half-and-half.
How long does it take for the sauce to thicken?
The mixture typically takes about 5-7 minutes to thicken and begin bubbling.
When do I add the sherry to the recipe?
Add the dry sherry after the cream sauce has thickened, along with the seafood, mushrooms, and peas.
How do I know when the seafood is fully cooked?
Cook the mixture for about 10 minutes until the shrimp turn pink and the scallops become opaque.
What kind of cheese is used in this Seafood Newburg?
The recipe uses 3/4 cup of shredded sharp cheddar cheese.
Are there any vegetables in this dish?
Yes, the recipe includes fresh mushrooms and 10 ounces of thawed frozen English peas.
What are pimentos and how are they used?
Pimentos are small, mild peppers; the recipe uses 4 ounces of drained, chopped pimentos stirred in at the end with the cheese.
What is the final garnish for the dish?
A light sprinkle of paprika is used for a pop of color before serving.
Should the shrimp be prepared before cooking?
Yes, the shrimp should be peeled and deveined before they are added to the pot.
What type of pot is best for this recipe?
A large Dutch oven is recommended for melting butter and cooking the ingredients.
Is this recipe suitable for holidays?
Yes, it is described as an elegant dish perfect for holiday gatherings or special occasions.
Can I make this dish for hearty eaters?
Absolutely, while it can be tailored for lighter appetites, it is satisfying enough for hearty eaters.
How much butter is needed in total?
You will need 3 tablespoons for the mushrooms and an additional 1/4 cup for the sauce.
Do I need to thaw the peas?
Yes, the frozen English peas should be thawed before being added to the pot.
What type of scallops are recommended?
The recipe calls for 1 lb of fresh bay scallops, which are typically small.
Is the sauce cooked covered or uncovered?
The seafood and sauce mixture should be cooked uncovered for about 10 minutes.
What do I do with the mushrooms after sautéing?
Remove them with a slotted spoon and set them aside until you are ready to add them back into the sauce.
How much flour is required for the roux?
The recipe uses 1/3 cup of all-purpose flour.
Can I add extra salt?
Yes, the recipe includes 1 teaspoon of salt as an optional seasoning to taste.
How is the dish served?
The seafood mixture is generously spooned into warm puff pastry shells and served immediately.
What flavor does the sherry provide?
The dry sherry provides a luxurious, aromatic infusion to the cream sauce.
How much paprika should I use?
Paprika should be added to taste as a garnish.
Is the cheese melted over high or low heat?
The cheese should be stirred in over low heat until it melts and the mixture is evenly heated.