I grew up in Hawaii where no one rings in the New Year without indulging in fresh seafood. Whether it’s sashimi, oysters, crab or shrimp, locals make sure there is some type of seafood in their systems by the time midnight arrives.
Now that I live 5,000 miles away from my island home I have to make do with my current resources. It’s not as easy getting your hands on sashimi in Wisconsin, which is why I have learned to feature a few other seafood dishes on my New Year’s menu.
Case in point: Seafood Newburg. This decadent dish is loaded with a variety of seafood from lobster to scallops. (I leave the shrimp out because I am allergic, but I listed it as an ingredient because of its popularity with others.)
The second recipe I’m sharing is one that is traditionally served at New Year’s Eve parties in Hawaii. If you love raw fish, you’re going to want to add this recipe to your party buffet.
CLASSIC SEAFOOD NEWBURG
Ingredients:
1 pound shrimp, peeled and deveined
1 pound scallops
1 (8 ounce) lobster tail, cut into bit size pieces
1 1/2 cups water
Half lemon sliced
1 tablespoon old bay seasoning
2 cans lump crabmeat, drained
1/2 small yellow onion, finely chopped
1/4 cup finely diced red pepper
1/4 cup finely diced green pepper
1/2 cup butter
1/2 cup flour
2 cups cream
1 can cream of shrimp soup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
Salt and white pepper to taste
Dash of nutmeg
Dash of paprika
Chopped fresh flat leaf parsley
Directions:
Poach the seafood in water and with lemon slices (being careful not to overcook). Remove from pan and drain. Add crabmeat to mixture. Set aside.
Saute onions and peppers in butter making sure not to brown them gradually add flour stirring well. Add the cream of shrimp soup. Cook until thick and creamy, stirring continuously. Add Worcestershire sauce, sherry, lemon juice, salt, pepper, nutmeg and paprika. Keep stirring. Add all seafood and carefully blend into the sauce.
Serve over rice, noodles or puff pastry shells.
Garnish with some cooked shrimp or lobster pieces.
Sprinkle a little fresh chopped parsley over the top.
AHI TUNA SASHIMI
Ingredients:
8 ounces diced sushi grade tuna
1/2 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon finely chopped ginger
1 teaspoon rice wine vinegar
1 teaspoon chili sauce
1 finely chopped green onion
1/4 cup chopped daikon radish (available at Asian food market)
1/4 tablespoon toasted sesame seeds
1/2 avocado, chopped
1/4 bunch chopped cilantro
1 cucumber, juiced
Directions:
Prepare all ingredients before hand, but do not mix if you are not serving the dish immediately.
Cover the tuna and avocado.
Juice the cucumber in a home juicer and keep in a glass. Keep the fish and vegetables refrigerated until needed.
To assemble, mix all the ingredients above (except the cucumber juice and avocado). Add the chili sauce and soy sauce to your personal taste.
Divide the sashimi into four equal portions and spoon into a tower using a ring mold.
Unmold into individual bowls and pour the cucumber juice around the tuna.
Related Articles:
Shrimp-tastic Snacks for Your New Year’s Day Party
Hearty Dips for Your New Year’s Eve Party
Kicked Up Surf ‘n Turf For New Year’s Eve Dinner
Lobster with Cilantro Lime Butter