Seafood Newburg

While looking up ideas for dinner on Tuesday, I came across this recipe, and decided it would be Thursday night's dinner.

Seafood Newburg

• 1 pound frozen shrimp, cooked and coarsely chopped
• 4 to 8 ounces crab or lobster, thawed, drained, and diced
• 2 tablespoons sherry
• 2 teaspoons lemon juice
• 1/8 teaspoon nutmeg
• 3/4 stick butter, 6 tablespoons
• 1/3 cup flour
• 2 cups half and half
• 1/2 teaspoon salt, or to taste
• 1/4 cup heavy cream
• 1 egg yolk
• 1/2 cup grated Cheddar cheese

Mix the seafood with sherry, lemon juice, and nutmeg. Cover and refrigerate for a few hours. Melt butter in a saucepan over low heat; blend in flour then stir in the half-and-half. Add salt and continue cooking and stirring until thickened, about 15 to 20 minutes. Combine beaten egg yolk with the heavy cream. Add to the sauce, stirring constantly. Add cheese. Continue to cook, stirring, until well blended and cheese is melted. Add the seafood with its marinade. Heat thoroughly, about 10 minutes longer. Serve over patty shells, rice, or toast points. If too thick, thin with a little milk.
Seafood Newburg recipe serves 4 to 6.

It was pretty tasty - seafood, cream sauce, how can you go wrong? Tom's opinion? He thought it was light and unexpectedly different, and it left him wanting more. It'a a compliment I can live with.