SHRIMP & LOBSTER SPICY STEW
I made this delicious spicy stew for Good Friday....simple and tasty, with a kick
Provided by Monika Rosales
Categories Seafood
Time 40m
Number Of Ingredients 16
Steps:
- 1. peel shrimp & cut lobster into chunks..set aside
- 2. in 2 tablespoons of olive oil, saute onions, peppers for a few minutes...add the garlic, parsley, cilantro, bay leaves.
- 3. add all the tomatoe ingredients, white wine & salt/pepper to taste
- 4. simmer for 15 mins...add lobster & shrimp simmer 5 mins... and turn off. add crushed red pepper flakes
- 5. I served with Jasmine rice & fried boniato....serve as you like.
CHUNKY LOBSTER STEW
Provided by Jasper White
Categories Soup/Stew Appetizer Thanksgiving Dinner Lobster Summer Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 5 as a main course or 10 as a starter
Number Of Ingredients 12
Steps:
- 1. Blanch the lobsters for 4 minutes in a large pot of boiling fresh sea water or salted water. Remove from water, punch a little hole in the top of each head and allow to drain. Break off the claws and the tail. Remove the tomalley from the body and set aside in the refrigerator. Shuck the meat, chop into large bite-size pieces and set aside in the refrigerator. Be sure to remove intestinal tracts from the tails.
- 2. Place all the shell and bodies in a large saucepan and barely cover with water (about 2 1/2 quarts). Add the onion and bay leaves. Bring to a boil, skim, and reduce to simmer.
- 3. Peel and seed the tomatoes. Put the seeds and juice into the lobster stock and cut the tomato into medium dice; set aside. Pick the chervil off the stems. Add the stems to the stock and coarsely chop the chervil leaves; set aside.
- 4. After the stock has simmered for about 1 hour, add the heavy cream; simmer about 20 minutes more.
- 5. Simmer the leeks and carrots in butter in a soup pot until they begin to get tender (about 5 minutes). Now add the tomatoes and lobster meat and simmer 2 or 3 minutes more. Strain the creamy lobster stock into the soup pot (you should have about 6 cups of liquid). Season to taste with salt, pepper and cayenne pepper and sprinkle with chervil. Serve with tomalley croutons.
SHRIMP WITH LOBSTER SAUCE
This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
- Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
- Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
- Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.
Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams
SHRIMP AND LOBSTER WITH SPICY LEMON DRESSING
Provided by Food Network
Time 15m
Number Of Ingredients 13
Steps:
- Saute shrimp in butter. Add mushroom and boiled lobster. Deglaze with some sake. Add sugar snap peas. Remove from heat. Combine all dressing ingredients and drizzle with some dressing.
SPICY SHRIMP AND LOBSTER LINGUINE
Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.
Provided by Chef MB
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
- Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
- Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
- Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.
Nutrition Facts : Calories 416.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 141.7, Sodium 386.5, Carbohydrate 56.7, Fiber 4.4, Sugar 7.2, Protein 32.6
ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
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