Seafood Newburg 2 lb. shrimp 1 lb. scallops 2 or 3 lobster tails
Cream Sauce: 8 T. butter (no substitutes) 8 T. flour 1 qt. milk 3 oz. sherry salt and pepper to taste 1 T. fresh lemon juice 3-4 T. melted butter 1 T. paprika Clean and cook seafood. Cut lobster tail and shrimp into smaller pieces. Make a sauce from the butter, flour and milk. Slowly stir in remaining sauce ingredients. Add seafood to sauce while warm so sauce will not get watery. Reheat very slowly at a low temperature. __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
