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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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