Shrimp and Scallop Newburg
Total time: 20 minutes
This is a lovely dish made with almost any shellfish or seafood. For a party presentation it can be served in Puff Pastry shells. I served it on fragrant Basmati rice.
Ingredients:
- 6oz (180gr) cleaned shrimp
- 6oz (180gr) scallops
- 4oz (120gr) mushrooms
- 2 shallots
- 1 clove garlic
- 2/3 cup (5oz, 150ml) chicken stock
- 1/3 cup (3oz, 90ml) sherry
- 1 tbs cornstarch (maizena, corn flour)
- 1 tbs olive oil
- 1 tsp dried chives
- 1 tsp dried marjoram
- Basmati Rice
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 1 tsp dried chives
Instructions:
- If any of the scallops are huge, cut them in half.
- Finely chop shallots and mince garlic (see techniques).
- Trim and slice mushrooms.
- Heat oil in medium nonstick skillet over medium heat. Add shallots, mushrooms, garlic and sauté 7 - 10 minutes or until just starting to brown.
- Remove to a plate.
- In the same skillet, but over medium-high heat, sauté shrimp and scallops until done, 3 - 5 minutes: shrimp curl up and both shrimp and scallops become opaque (white).
- Remove shrimp and scallops to plate with mushrooms and cover to keep warm.
- Add chicken stock and herbs to pan and bring to a boil.
- Dissolve cornstarch in sherry.
- When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened.
- Return shrimp, scallops, mushrooms, etc. to pan. Stir to coat well and heat through.
- Basmati Rice
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock and chives, cover and cook rice for length of time on package.
- When done fluff with a fork.
- To serve:
- Spoon Basmati rice onto a small platter. Make a well in the center.
- Spoon the Newburg into the center of the rice and serve.