February is thought of as the “romantic” month, with couples making plans for either a special breakfast in bed or a candlelight dinner. Personally, we often stay home on this day simply because the restaurants are just too crowded for our liking, so we go out a week earlier or later. But I still want a special dinner on February 14th and this year I’m making my Crab & Shrimp Newburg Sauce, which can be served for either breakfast or dinner. For breakfast I would serve this over a plain omelet, and for dinner I would serve this in puff pastry shells or over a bed of rice, either way it’s a special dish.
- ¼ cup butter
- ½ pound raw shrimp (I like to cut them in half)
- 2 Tbsp. onions, chopped
- 1 ½ cup mushrooms, sliced
- ¼ cup flour
- ½ tsp. salt
- ½ tsp. paprika
- Freshly ground black pepper, to taste
- 1 ½ cup milk
- 2 tsp. Worcestershire sauce
- 2 egg yolks, beaten
- 2 Tbsp. dry white wine, or you can use Sherry
- ½ pound crab meat, picked over for shells
- In a large skillet, melt the butter and cook the shrimp until just turning pink. Remove with a slotted spoon and set aside.
- Add the onions and mushrooms to the skillet and cook until soft. Add the flour, salt, paprika, and pepper. Cook 1-2 minutes, stirring constantly. Slowly add the milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool slightly.
- Stir in the beaten egg yolks. Add the white wine and crab meat, stir gently until mixed, reheat over low heat. Serve immediately or keep warm in the top of a double boiler until serving time.
Breakfast/brunch: make a plain omelet and serve the sauce over the top. Or toast an English muffin, top with some spinach leaves and a poached egg, then the Newburg sauce.
Dinner: Make puff pastry shells per package directions. Serve the Newburg sauce in the cooked shells. Add a green salad to round out the meal.
Serve over a bed of rice or noodles.