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Christiana Campbell's Shrimp And Lobster Recipe
|Green peppers||1 1⁄2 , quartered|
|Mixed long grain and wild rice||6 Ounce (Package)|
|Long grain rice||6 Ounce, mixed|
|Mushrooms||1⁄2 Pound, quartered|
|Butter||1⁄4 Pound, divided|
|Lobster||3⁄4 Pound, cooked, shelled|
|Shrimp||1 Pound, cleaned|
|Shrimp||1 Pound, cooked, cleaned|
|Pearl onions||3⁄4 Can (7.5 oz) (Or 1 Small)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||To Taste|
|White pepper/ salt||To Taste|
|White pepper||To Taste|
Calories 668 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.7%
Saturated Fat 15.2 g76.2%
Trans Fat 0 g
Cholesterol 314.1 mg
Sodium 826.1 mg34.4%
Total Carbohydrates 58 g19.5%
Dietary Fiber 2.8 g11%
Sugars 7.3 g
Protein 46 g92.1%
Vitamin A 45.3% Vitamin C 112.8%
Calcium 14.9% Iron 23.9%
*Based on a 2000 Calorie diet
Scald tomatoes in boiling water for 1 minute, drain, remove skin, and cut in half.
Squeeze and discard the juice and cut into bite size pieces, reserve.
Cook rice according to package directions.
Saute mushrooms quickly in a small amount of butter and reserve.
Cut lobster into bite size pieces.
Melt remaining butter over medium heat and saute lobster, shrimp and onions.
Add sherry, lemon juice and seasonings.
Add green pepper, tomato, mushrooms and cook over low heat.
Arrange the seafood and vegetables in a heated serving dish with rice.
Sprinkle with a dash of sherry.
Garnish with chopped parsley.