Shrimp Lobster Spicy Stew Food

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SPICY CAJUN SEAFOOD STEW

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

SHRIMP & LOBSTER SPICY STEW

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.

SEAFOOD STEW WITH SHRIMP AND LOBSTER

Steps:

• Prepare the tomatoes, parsley, kale, onions and garlic as mentioned above. Set aside.
• Season shrimp with a little salt, pepper and juice of 1/2 lemon. Place in the fridge briefly.
• Boil four cups of water seasoned with bay leaf, one chopped garlic clove,dry minced ginger, salt and pepper.
• Add the lobster tails to the boiling water. Turn heat to medium-high; cover and let cook for three more minutes or until lobster shells turn bright pink. Remove the lobster from its broth and set aside to cool. Keep lobster broth to use later.
• Once cool enough to handle, cut lobster shell down the middle with a pair of kitchen scissors. Remove the lobster tails from their shells and chop into bite-size chunks.
• In a large pot, heat two tbsp of olive oil on medium-high heat. Saute the red onions with crushed red pepper flakes. To that, add the remaining chopped garlic. Toss together briefly then add the chopped tomatoes, salt, pepper and coriander.
• Add white wine and cook to reduce.
• Into the same pot, using a mesh colander, pour in lobster broth. Follow with the chicken broth and remaining lemon juice.
• Let broth come to a high simmer, then add the shrimp. One minute later, add chunks of cooked lobster.
• Now stir in fresh baby kale, chopped green onions, parsley leaves. Remove from heat.
• Let sit covered for five brief minutes.
• Divide into four serving bowls. Serve with French style bread. Enjoy!

SHRIMP AND LOBSTER WITH SPICY LEMON DRESSING

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.

SHRIMP WITH LOBSTER SAUCE

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.

SPICY SHRIMP AND LOBSTER LINGUINE

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.