Want a rich and creamy yet super easy recipe for seafood? This one is absolutely delicious! It can be served in a puff pastry (traditional) or with rice, fettuccine or mashed potatoes. I recently made it with leftover lobster (one of the joys of living on Deer Isle, Maine) and shrimp but don’t let this limit you. It’s great with one of the seafoods (lobster, shrimp or scallops) or any mixture therein.
The key to this dish that is fancy enough for a special occasion and simple enough for a family meal is Campbell’s Cream of Shrimp Soup. Before food snobs turn up their noses, I urge you to give it a try. You will be glad you did!
Seafood Newburg (Serves 4)
1 clove garlic, minced
1 tablespoon butter
1 pound cleaned lobster, scallops, or shrimp (or a pound of any combination)
1 can Campbell’s Cream of Shrimp soup (10 oz)
1 teaspoon seafood seasoning (Phillips or Old Bay)
1/4 cup sherry
1 package cream cheese (small 3 ounce)
In a skillet cook the minced garlic in butter for a minute on a medium-high flame. Add the seafood and cook for 2 minutes. Stir in the soup, sherry, and seafood seasoning. Add the cream cheese and continue stirring until well blended. Reduce the heat to low and cook for another 3-4 minutes. Serve and enjoy!