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SHRIMP AND LOBSTER ETOUFFEE

Yield: 8 servings
 

INGREDIENTS

    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)

 

 

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