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
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)
Click here for 300 Classic Seafood Recipes from 1747 to 2003
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