Seafood Newburg

by

{{Herself Sez – This is one of the yummier recipes the Ol’ Curmudgeon has come up with in a while.}}

3/4 cup sliced mushrooms
1/4 cup finely chopped onion
1/4 cup butter
3 Tbs all-purpose flour
2 pinches salt
1 pinch cayenne pepper
1 dash nutmeg
1 cup heavy cream
3 Tbs dry sherry
2 egg yolks, lightly beaten
1 cup seafood of some sort

You can use just about any kind of decent seafood with this. Lobster is the real classic – but who can afford that nowadays. Shrimp or scallops do quite well, as does crab. You have about a five minute simmer that you can cook the seafood. If it is going to need more cooking time then do whatever is necessary ahead of time.

Sauté the mushrooms and onion in butter until tender. Stir in the flour and cook for about 1 minute stirring constantly. Do NOT brown. Stir in the spices – salt, pepper, nutmeg.

Add the cream slowly, stirring all the while. Stir seafood into the sauce if it needs cooking. Simmer and stir about 5 minutes or until thickened.

Slowly add hot mixture to the eggs, stirring constantly, then add back into the pan. You do know that iff you add eggs to a hot mix, they will cook and solidify, so you add the hot mix to the eggs and then dump that back and the eggs will stay liquid.

Stir seafood into sauce if not already added and stir well. Add the sherry and stir for about 30 seconds. Then serve in pastry shells or over rice.

Very good and very filling. Your food Nazi won’t like this – but your taste buds will love it.

{{Herself Sez – Himself served it in puff pastry shells – Yummy sounds-Yummy sounds!!}}

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