Seafood Newburg Recipe -
Seafood Newburg Recipe
  • READY IN 15 mins

Seafood Newburg

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
Jan 26, 2009

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.

Most Helpful Critical Review
Feb 19, 2004

I doubled the sauce because I was going to add 1 lb fresh shrimp. I did one thing right. I tasted the sauce before I wasted the shrimp. This tastes like flour.

Dec 02, 2007

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.

Dec 06, 2003

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.

Oct 13, 2010

I've been looking for a great Newburgh recipe to replace the discontinued Knorr sauce mix. This comes the closest to it.

Jan 27, 2004

I would make this again. You may want to substitute cocktail sauce for the ketchup to give it a little more zip. I also substituted some claw crab meat for 1 can of shrimp.

Dec 06, 2003

My husband and I really enjoyed this, the kids less so. It was really easy and quick (always a plus!). I used imitation lobster since I am allergic to shellfish and it turned out fine.

Feb 17, 2013

This was a great dish! Very simple and very tasty, I added about 1/2 cup sherry, to my taste. I put fresh broiled (3 - 6oz) lobster and 1# frozen shrimp. I used Pepperidge Farm Frozen pastry sheets, thawed, cut into 4 squares, put shrimp and lobster chunks, a little sauce, sealed the pastry and 20 minutes at 350. Serve hot with sauce, try twice baked Potatoes as a side. Awesome


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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