Seafood Newburg
Ingredients (1 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | oz | Scallops , side muscle removed (U21-25) |
| 2.00 | oz | Shrimp , peeled, deveined and split (U21-25) |
| 2.00 | oz | Lobster Meat, diced |
| 0.50 | oz | Butter (Whole) |
| 1.00 | T | Shallot , minced |
| 0.30 | tbsp | Paprika |
| 1.00 | oz | Brandy |
| 1.00 | oz | Sherry |
| 4.00 | oz | LEGOUT ® Cream Soup Base 6 x 28 OZ , prepared |
| Chives, for garnish |
Preparation
1. Sauté seafood in whole butter 2-3 minutes or until just done. Remove and reserve.
2. In same pan, sauté shallots for 30 seconds. Add paprika and continue to cook 30 seconds.
3. Away from the heat, add brandy to pan. Return to heat and flambé.
4. Add LeGoût® Cream Soup Base and sherry. Add seafood and any juices.
5. Bring to a simmer and garnish with chives. Serve with toasted baguettes or toast points.
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