Shrimp and Lobster Etouffee
Source of Recipe
net
List of Ingredients
Shrimp and Lobster Etouffee
Yield: 8 servings
----------STEP ONE----------
4 Lobster tails; 7-8 oz
1 lb Shrimp (21-25)
----------STEP TWO----------
1/4 c Butter
4 Lobster Tail Shells
---------STEP THREE---------
2 c Celery; diced
2 c Onions; diced
2 c Scallions;sliced white only
2 ts Garlic; minced
---------STEP FOUR---------
1/2 c Brown roux
4 Tomatoes; large,peel,seed
2 c White wine
1 qt Fish stock, strong
Tobasco sauce; to taste
Salt & pepper; to taste
Recipe
Shrimp and Lobster Etouffee
---------STEP FIVE---------
1/2 c Cream Sherry
DIRECTIONS:
(1) Cook Shrimp and Lobster in Shrimp Boil. Cut Lobster in 1 inch chunks
HOLD ASIDE.
(2) Roast Lobster Shells in Butter at 350 for 45 minutes, strain.
(3) Saute Vegetables in butter on high heat until brown.
(4) Combine Lobster Shells, Sauteed Vegetables and last group of
ingredients
EXCEPT Cream Sherry, and simmer 45 minutes.
(5) Add Cream Sherry. For service, add shrimp & lobster to sauce & heat.
Serve over rice in casserole dish. (Pecan Rice)
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