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Christiana Campbell's Shrimp And Lobster

chef.garret's picture
Ingredients
  Green peppers 1 1⁄2 , quartered
  Tomatoes 3 Medium
  Mixed long grain and wild rice 6 Ounce (1 Package)
  Mushrooms 1⁄2 Pound, quartered
  Butter 1⁄4 Pound, divided
  Lobster 3⁄4 Pound, cooked, shelled
  Shrimp 1 Pound, cooked, cleaned
  Pearl onions 3⁄4 Can (7.5 oz) (Or 1 Small)
  Dry sherry 3⁄4 Cup (12 tbs)
  Lemon juice 1 Teaspoon
  Worcestershire sauce To Taste
  White pepper/ salt To Taste
  Salt To Taste
  Parsley 1 Tablespoon
Directions

Partially cook green pepper in boiling water, remove and cut in half.
Reserve.
Scald tomatoes in boiling water for 1 minute, drain, remove skin, and cut in half.
Squeeze and discard the juice and cut into bite size pieces, reserve.
Cook rice according to package directions.
Saute mushrooms quickly in a small amount of butter and reserve.
Cut lobster into bite size pieces.
Melt remaining butter over medium heat and saute lobster, shrimp and onions.
Add sherry, lemon juice and seasonings.
Add green pepper, tomato, mushrooms and cook over low heat.
Stir gently.
Arrange the seafood and vegetables in a heated serving dish with rice.
Sprinkle with a dash of sherry.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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