Seafood Newburg Casserole

Named for a storied New York seafood classic, Newburg sauce pairs shellfish with sherry-laced cream. This casserole bakes shrimp, scallops, and crab in that silky blend over rice or noodles, finished with buttery breadcrumbs.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 1 1/2 lb mixed seafood (shrimp, scallops, crab)Seafood
• 4 tbsp butterDairy
• 3 tbsp flourPantry
• 2 cups half-and-halfDairy
• 1/4 cup dry sherryPantry
• 2 egg yolksDairy
• 1/2 tsp paprikaSpices
• 3 cups cooked rice or egg noodlesPantry
• 1/2 cup breadcrumbsPantry
• to taste salt and cayenneSpices

Instructions

1. 1Heat oven to 350°F. Gently cook seafood in butter until just opaque; remove.
2. 2Make sauce with remaining butter, flour, half-and-half, sherry, yolks, paprika, salt, and cayenne—do not boil hard.
3. 3Fold seafood and rice or noodles into sauce; top with breadcrumbs.
4. 4Bake 20 minutes until lightly browned.