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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Scallop and Shrimp Newburg Casserole Recipe

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This recipe for Scallop and Shrimp Newburg Casserole is from The Fenstermaker-King Family Cookbook Project, 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:  
2 cups cooked brown rice
1/2 cup dry white wine
1 1/2 Tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 bay leaf
1 lb. large shrimp, peeled and deveined
1 lb. sea scallops
1 cup heavy cream
4 egg yolks, beaten
1/4 cup cream sherry
Directions:
Directions:
Heat oven to 325ºF. Coat a 2-quart casserole with nonstick cooking spray. Spoon brown rice into prepared dish.

In a medium-size skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer; add shrimp. Cook for 4 minutes over medium heat. Remove shrimp and reserve. Add scallops and cook for 5 minutes. Remove scallops and reserve.

Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard. Reserve cooking liquid.

In a small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened.

Mix together the shrimp, scallops, reduced cooking liquid and cream mixture. Spoon the mixture evenly over rice. Pour cream sherry over the top.

Bake at 325 ºF for 25 minutes. Let stand for 15 minutes before serving. Let stand for 15 minutes before serving. Garnish with chopped parsley, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Makes: 6 servings. Prep: 15 min. Cook: about 15 min. Bake: 25 min.

"My mother often made this on Fridays during Lent. She was a wonderful cook and gave us a real appreciation for seafood." - Barbara Bernard

Family Circle - March, 2008

 

 

 

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