Shrimp And Lobster Bangers And Mash Recipes

BANGERS AND MASH

Steps:

• Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
• Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.

BANGERS AND MASH

Steps:

• Preheat the oven to 425 degrees F.
• Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
• Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
• To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

TEQUILA SHRIMP BANGER SAUCE

Steps:

• In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine.

SHRIMP AND LOBSTER KEY LIME

Steps:

• In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
• In a small bowl, mix all ingredients together.

SOUTHERN LOBSTER AND SHRIMP MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
• Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl.
• Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
• Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in the cream sauce and stir until smooth.
• Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish.
• Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers. Cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
• Cover mac and cheese with thin pats of butter. Top with the cracker coating.
• Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

ANGELIC SHRIMP AND LOBSTER

Steps:

• In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
• Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
• Add shrimp and cook about 5 minutes until opaque.
• Add lobster just to heat through.
• Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
• Meanwhile, cook pasta according to package directions.
• Drain.
• Remove seafood from sauce and set aside.
• Toss pasta with sauce.
• Place seafood on top of pasta, sprinkle with parsley and serve.

BAKED STUFFED LOBSTER AND SHRIMP

Steps:

• Combine cracker crumbs, basil, oregano, and tarragon in a large bowl.
• Insert a knife about 3/4 of the way through the back of 1 shrimp; split nearly all the way down the center of the body. Open shrimp like a book. Repeat with 1/2 the shrimp.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add remaining shrimp and scallops; cook until nearly opaque and lightly browned, 3 to 4 minutes. Dice and add to the cracker mixture. Add clam juice and diced clams. Mix stuffing well.
• Split lobsters all the way down the middle; clean the insides. Lay flat on a baking pan. Fill with the stuffing. Use remaining stuffing to stuff the butterflied shrimp. Squeeze lemon juice over the lobsters and shrimp.
• Bake in the preheated oven until lobster and shrimp meat is opaque, 35 to 40 minutes.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.