Easter Dinner

Shrimp & Lobster Newburg

Ingredients:

1/4 cup butter 3 TBSP flour

1 cup chicken broth 1 tsp. kosher salt

1 garlic clove 1 to 2 cups half and half

1 cup whipping cream 1 pound shrimp

1/2 pound scallops 1 cup grated cheese

1/4 cup white wine

Instructions:

Melt 1/2 stick butter, add 3 TBSP. flour and stir until smooth. Add 1 cup chicken broth. (I make my own with 1 cup hot water and a TSP. Better than Bouillion Chicken flavor). Stir over low heat until smooth. Add 1 cup of half and half. Sprinkle with 1 tsp. kosher salt and mince a garlic clove in. Stir in 1 pound shrimp and continue to cook until shrimp are just barely pink then add 1/2-pound chopped scallops. Cook another 3 minutes. Add whipping cream and wine until the consistency you like. Add grated cheese. I used 1 cup of gouda but any cheese you like will work. You could use monterey jack, parmesan or gruyere. We live in the country and the grocery store is an hour away, so I use whatever I have on hand; improvising is my specialty!

You can serve this with rice for a weeknight easy dinner, pasta to dress it up a bit or puff pastry cups for a wow entree!

You can mess up the steps and most of the ingredients and still come out with a great dish as long as you use quality seafood! I don’t spend all day in the kitchen but I want to serve my family a quality meal they will enjoy. My husband and 3 sons can be brutally honest at mealtime. You can count on seafood, meat and potatoes at our house.

Here I served the shrimp and scallops in the puff pastry with a side of roasted veggies drizzled with a balsamic glaze. It was a super simple meal and relatively quick. Get creative, use quality seafood and you’ll be surprised at how good your meals are! It doesn’t have to be complicated.