Friday, March 2, 2012

Season One - RWOP Recipe Contest 2010

I am so excite that RWOP will have Season Three - Real Women of Philadelphia Host Recipe Contest.

This is one of my first videos... A blast from the past.

Seafood Newburg 


  • 1 pound Scallops
  • 1 pound medium shrimp, peeled and deveined
  • 16 ounces crab meat
  • 2 tablespoon unsalted butter
  • 4 garlic clove, minced
  • 2 tablespoon olive oil
  • 1 tablespoon Old Bay Seasoning
  • 10 ounces Campbell's Cream of Shrimp Soup
  • 1 cup Cooking Sherry
  • 8 ounces Philadelphia cream cheese, softened
  • 1 teaspoon Nutmeg to taste
  • 1 cup frozen corn, thawed and drained
  • 1 cup frozen peas, defrosted
  • 1/2 cup Carrots, peeled and diced
1 Place olive oil, and unsalted butter in a large sauté pan on medium high
2 Add garlic stirring occasionally
3 Add Scallops and Shrimp, save Lump Crab Meat until last to add in.
4 Cook for about 2 minutes, or until the shrimp and scallops are opaque in color
5 Add Cream of Shrimp Soup
6 Add 1 cup of Cooking Sherry, Philadelphia Cream Cheese and blend until smooth.
7 Add Old Bay Seasoning, Nutmeg, salt and pepper to taste
8 Reduce heat to low and add crab meat, peas, corn and carrots
9 Cook 4 - 5 minutes or until thoroughly heated.
10 Serve over steam rice

Servings: 12
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Inactive Time: 5 minutes
Total Time: 30 minutes

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