For this dish i would instruct you to get someone with professional cooking skills, just don’t attempt to cook it with no skills. This dish consists of mainly sea food. I would defiantly eat this dish anytime anywhere, it serves a total of 6 people but i would rather it was all for myself.
1 – 6 1 1/4- to 1 1/2-pound live lobsters
2 -1 cup (2 sticks) butter
3 – 2 teaspoons fresh lemon juice
4- 2 teaspoons chopped fresh Italian parsley
5- 2 teaspoons chopped fresh chives
6 – 2 teaspoons chopped fresh basil
7 – Lemon wedges
Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes. Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper. Serve lobsters with lemon wedges and warm herb butter.
When I wanted to try out red lobster for the first time i ordered the bacon covered scallop, and now i cant stop thinking about it. The way the crispy bacon tastes over the taste of the soft grilled scallop. It surely blew me away. This dish consists of sea food and bacon, two of my favorite food.
1 and 1/2 pounds sea scallops
1/3 pound bacon of your choice (cut slices in half)
1/4 pound melted butter
1/2 cup dry white wine
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
1- Preheat oven to 400 degrees.
2- Melt butter and wine together; when melted, add paprika, seasoned salt, and lemon juice.
3- Drop scallops into melted wine and butter sauce. Allow scallops to marinate for about 30 minutes.
4- Wrap each scallop with half a piece of bacon and fasten bacon with a toothpick.
5- Place wrapped scallops in a baking pan and bake in the oven for about 8 minutes, then turn over and cook until done.
Hope you guys like this post as much I do, I’m positive this will be worth your time, have fun.
This dish consists of stewed cooked shrimp in coconut milk and palm oil.
Recipe: 1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don’t want it as sweet)
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and pepper
Steps: 1-Heat olive oil in a medium saucepan.
2-Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
3-Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
4-Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
5-Add lime juice and season with salt and pepper to taste.
6-Serve hot, garnished with fresh cilantro.