Enlightened Seafood Newburg |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe from Prevention Magazine. When I took the leftovers to work the next day everyone in the luchroom was raving about the beautiful aroma and many asked for the recipe. I used frozen shrimp ring. It's low-fat so it great for any diet. I have Celiac and used rice flour for the all-purpose flour..worked great. Ingredients:
2 tablespoons all-purpose flour |
1 cup milk |
1/3 cup evaporated low-fat milk |
1 pinch ground red pepper |
1 cup chopped cooked spinach |
1/2 teaspoon salt (optional) |
1/4 teaspoon ground pepper |
1 tablespoon butter |
6 -8 scallions, white and light green parts only,minced |
3/4 lb bay scallop |
3/4 lb medium shrimp, peeled and deveined |
3 tablespoons dry sherry (optional) |
1 cup frozen corn kernels, thawed |
1/2 cup peeled seeded and diced tomato (fresh or canned, drained) |
Directions:
1. In a small saucepan, combine flour with just enough of the milk to whisk into a thick smooth paste.
2. Gradually add evaporated milk and the remiaing milk, whisking constantly until blened and smooth.
3. Stir in red pepper and cook over medium heat, stirring constantly until thickend, about 10 minutes.
4. Remove from heat, add spinach and season with 1/4 teaspoons of salt and white pepper.
5. Stir to blend.
6. Set aside.
7. Melt butter over medium-high heat in large nonstick skillet.
8. Add scallions, scallops and shripmp and season with the remaining 1/4 teaspoons of salt (if using).
9. Cook 2 minutes or until shrimp begin to turn pink.
10. Add 2 tablespoons of the sherry (if using), cook about 30 seconds and then stir in spinach cream sauce, corn and tomatoes.
11. Simmer 2 minutes to finish cooking scallops and shrimp.
12. Remove from heat, stir in the remaining 1 tablespoon of sherry (if using) and serve immediately.
13. Ladle into big soup bowl or serve over pasta or rice.
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