Seafood and Chicken Newburg
A combination of crab, shrimp, and chicken in a creamy sauce with chopped mushrooms, onions, and chives. Suitable for entertaining.Based on a recipe by Diane Welsh, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 148.
Servings: 8 servings
Ingredients
- .85 pounds medium shrimp 2 cups raw when shelled, deveined
- 2 cups cooked boneless chicken breasts 1/2 " diced
- 6 tablespoons butter or margarine divided
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- black pepper to taste
- Cayenne pepper to taste
- 14 1/2 ounces canned low-sodium chicken broth preheated
- 1 cup whole milk preheated
- 1/4 cup dry sherry
- 12 ounces canned lump crab meat rinsed and drained
- 1/4 cup chopped onion
- 8 ounces fresh white mushrooms chopped
- 1/4 cup chopped parsley
- 1/2 cup chopped chives
- frozen puff pastry shells (Pepperidge Farm) or toasted sliced white bread cut in triangles
Instructions
- Begin by preparing shrimp and boneless chicken breast. Cook shrimp in boiling water for about 5 minutes, depending on size, until pink and firm. Poach chicken breasts according to the recipe Boneless Chicken Breasts for Salads.
- Review baking instructions for puff pastry shells, preheat oven, and bake shells. Toast can be used as an alternative; cut into triangles.
- In a 3 quart sauce pan, over medium heat, melt 3 tablespoons of butter or margarine. Add flour, salt, pepper, and cayenne and whisk until smooth.
- Gradually whisk the preheated milk and chicken broth into the flour mixture and bring to a slow boil, stir frequently. Continue cooking until mixture is thick and smooth. Stir in sherry, chicken, shrimp and crab.
- While preparing the sauce, use a medium skillet to melt the remaining 3 tablespoons butter or margarine over medium-high heat. Saute the onion, mushrooms, parsley and chives until tender. Reduce any liquid.
- Combine the seafood and mushroom mixtures. Serve over toast points or puff pastry.
Notes
This recipe can be made ahead for guests and heated before serving over pastry shells. This also would work for a buffet if filling is kept warm in a chafing dish.
Serve with steamed vegetables.
To save on clean up, rinse out the pot used to cook the shrimp for the sauce and rinse out the skillet used for poaching the chicken to saute the onion and mushroom mixture.