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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seafood Newberg Recipe

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This recipe for Seafood Newberg is from Berta's Cookbook, 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:  
½ lb. scallops
¼ c. butter
½ lb. mushrooms, sliced
1 c. chopped scallions
½ tsp. curry powder
⅓ c. flour
1 c. white wine
1 c. light cream
⅓ c. grated parmesan cheese
1 lb. shrimp, cooked, shelled, and deveined
1 lb. white fish fillets - flounder, red snapper, orange roughy, cod - cut in 1” strips
salt and pepper
13 saltine crackers, pressed into crumbs
2 T. melted butter
Directions:
Directions:
In a saucepan, melt butter and sauté mushrooms until browned. Add scallions and sauté. Stir in the flour. Gradually stir in the wine and cream. Add the curry powder. Add the cheese, and stir over low heat until the sauce bubbles and thickens. Add the shrimp, fish, and scallops. Season to taste with salt and pepper. Pour mixture into casserole. Mix saltine crumbs and melted butter. Bake at 350º for 40-60 minutes or until top is golden brown.
Personal Notes:
Personal Notes:
I remember having lobster Newberg at Uncle Vernon and Aunt Liz’s house in Newport when I was in my teens. This recipe is not made with lobster (although I’m sure lobster could be used in it), but it brings back memories of a fun occasion many years ago.

 

 

 

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