Christiana Campbell's Shrimp And Lobster Recipe
Ingredients
| Green peppers | 1 1/2 To taste, quartered | |
| Tomatoes | 3 Medium | |
| 6 oz. package of mixed long grain and wild rice | ||
| Mushrooms | 1/2 Pound, quartered | |
| Butter | 1/4 Pound, divided | |
| 3/4 lb. lobster, cooked and shelled | ||
| 1 lb. shrimp, cooked and cleaned | ||
| Pearl onions | 1 Can (10oz) | |
| Dry sherry | 3/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Worcestershire sauce to taste | ||
| Salt and white pepper to taste | ||
| Parsley | ||
Directions
Partially cook green pepper in boiling water, remove and cut in half.
Reserve.
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.
Stir gently.
Arrange the seafood and vegetables in a heated serving dish with rice.
Sprinkle with a dash of sherry.
Garnish with chopped parsley.
Reserve.
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.
Stir gently.
Arrange the seafood and vegetables in a heated serving dish with rice.
Sprinkle with a dash of sherry.
Garnish with chopped parsley.
Chef
