This is a classic seafood Newburg but served over biscuits—though it can be served over rice or even toast. It’s made easier with the addition of precooked shrimp and crab from the store.
8 to 10 baking powder biscuits
1/4 cup butter
1/4 cup all-purpose flour
2 1/4 cups half and half
1/2 teaspoon salt
dash of nutmeg
2 tablespoons white cooking wine or cooking sherry
2 teaspoons lemon juice
3/4 pound cooked salad shrimp, coarsely chopped
3/4 pound cooked crab meat, coarsely chopped (artificial crab may be substituted)
1/2 cup grated cheddar cheese
- Place the butter in a heavy saucepan over medium heat. When the butter is melted, add the flour a little at a time while whisking until a paste is formed.
- Add the half and half a little at a time, continuing to whisk to achieve a smooth gravy. Cook until it becomes bubbly and thick. Add the salt and nutmeg. Add the cooking wine and lemon juice. Add the shrimp and crab. Cook for two minutes and then stir in the cheese.
- Split the biscuits in half and spoon the Newburg over them. Serve immediately. This can also be served over toast or rice.
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