Seafood Newburg

A simplified version of a French classic makes a rich, celebratory evening meal. Light the candles and uncork the wine!

Seafood Newburg

1/2 pint cream or half and half (one small carton)
3 Tblsp butter
1/2 cup onion or scallion, minced
8-10 button mushrooms, sliced
2 small fillets of fish, cut into bite-sized pieces
1/2 - 1 cup shrimp, fresh or frozen
1/4 - 1/2 cup crab, real or imitation
1/4 c peas, frozen
salt, pepper and nutmeg to taste
Sherry (optional)
2 slices of bread, toasted and cut into triangles

In a heavy frying pan, sautee the onion and mushrooms in butter. Add the seafood and allow to cook until about half done. Lower the heat and slowly stir in the cream. Season with salt, plenty of crushed black pepper and a pinch of nutmeg. A splash of sherry is optional. Add the peas. Reduce cream until the sauce coats the back of a spoon.

Arrange toast triangles on the plate and ladle the newburg over them. Serves 2.

Note: The classic newburg is lobster with a more complicated cream sauce. You can use just about any sort of mild, white fish in this recipe and the ultra-simple cream sauce means you can bring this dish from raw ingredients to table in about 20 minutes.