SPICY LEMON SHRIMP SKEWERS
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
- Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
- Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Nutrition Facts : Calories 140 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 59 milligrams, Sodium 539 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 7 grams, Sugar 3 grams
SPICY SHRIMP AND LOBSTER LINGUINE
Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.
Provided by Chef MB
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 416.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 141.7, Sodium 386.5, Carbohydrate 56.7, Fiber 4.4, Sugar 7.2, Protein 32.6
LOBSTER SALAD WITH SPICY LEMON DRESSING
Steps:
- Make dressing:
- Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
- Yield:
- 3/4 cup (150 ml).
- Make salad:
- 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
- 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
- 3. Lightly grill the mushroom caps.
- 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.
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