Try this Seafood Newburg Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter in saute pan. Add the shallots and saute over medium heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes. Stir in the tomato paste. Add the brandy to the saute pan, and carefully light it with a match. When the alcohol has burned off, add the cream sauce, thyme, and cayenne. Cook for 2 minutes more. \ Makes 2 1/2 cups. Recipe By : Red Lion Inn Cookbook
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 1 | ||
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Calories: 630 | ||
Calories from Fat: 255 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 61mg | 19 % | |
Sodium 967.4mg | 33 % | |
Potassium 2069.6mg | 54 % | |
Total Carbohydrate 59.7g | 18 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 41.6g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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