SURF 'N EARTH
Provided by Food Network Kitchen
Time 1h15m
Yield 16 mushrooms
Number Of Ingredients 14
Steps:
- Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
- Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
- Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.
SURF 'N TURF PAELLA
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 (1 1/4 cup) servings, (5 cups total)
Number Of Ingredients 17
Steps:
- Cook rice in a large pot of generously salted boiling water, as you would cook pasta, until it is tender, about 30 minutes.
- Meanwhile, season each side of the steak with 1/4 teaspoon of the salt and freshly ground black pepper, to taste. Preheat a large nonstick skillet over medium-high heat and spray the steak with nonstick spray. Add the steak and cook until browned, about 5 minutes. Flip and continue cooking on the other side until browned, 5 minutes more. Transfer the cooked steak to a plate and let rest.
- Heat the oil in the same skillet over medium-high heat. Add the garlic, onion, and bell pepper. Cook, covered, over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the tomatoes, broken spaghetti, chicken broth, and saffron and cook until the pasta is cooked through, 8 minutes. Drain the rice and add to the pot along with the peas. Stir until warm. Arrange the shrimp on top of the rice, cover and let shrimp steam until shrimp is just cooked through and pink, about 3 minutes.
- While the shrimp cooks, slice steak against the grain into 1/4-inch thick slices. Lay over the paella. Remove from the heat. Scatter cilantro and olives over the top and serve warm from the pan.
Nutrition Facts : Calories 370, Fat 8.5 grams, SaturatedFat 1.7 grams, Cholesterol 110 milligrams, Sodium 860 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 28 grams
DEEP FRIED LOBSTER
This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there.
Provided by Ginna C
Categories Seafood Shellfish Lobster
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
- Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 32.2 g, Cholesterol 135.5 mg, Fat 28.6 g, Fiber 2.5 g, Protein 38.7 g, SaturatedFat 5.9 g, Sodium 708.8 mg, Sugar 0.4 g
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