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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Newburg Recipe

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This recipe for Seafood Newburg is from Make with love - and a little salt!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz. pkg. Pepperidge farm puff pastry shells, frozen
10 3/4 oz. can cream of celery soup
1/3 c. Chablis
1/4 t. paprika
1 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. crabmeat, flaked
Directions:
Directions:
Prepare shells per directions on package. Heat soup, wine and paprika to boiling, add shrimp and scallops. Reduce heat to low and cook for 3 minutes until shrimp are pink, stir occasionally. Add crabmeat and heat through. Divide into pastry shells.

 

 

 

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