Shrimp Lobster Spicy Stew Recipes

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!

SPICY SHRIMP AND SAUSAGE STEW

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, 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 cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
• Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
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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.

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.

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.