Plunge lobster headfirst into pot of boiling
arlic is tender.
Add shrimp and cook over medium-low
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Heat soup in a saucepan.
Add cream cheese, celery, green peppers and onions.
Dissolve gelatine in water and add.
Heat until cream cheese is melted.
Add lobster, or shrimp or crab meat and seasonings.
Pour into a greased ring mold.
Serve with snack crackers.
Put shrimp in bowl with a splash
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice.
Set aside.
Combine shrimp, pasta, green peppers, onion and celery.
Mix dressing with vegetables, pasta and shrimp.
Cover and chill overnight.
The longer it sets, the better the flavor.
In large skillet heat corn oil over medium high heat.
Add shrimp and garlic; saute 2 minutes or until pink.
Remove from heat.
Stir in wine, vinegar, mustard, salt and pepper.
In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions.
Toss gently to coat.
Cover; chill at least 1 hour.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside.
Combine shrimp, pasta, green pepper, onion and celery.
Mix mayonnaise mixture together with pasta and shrimp mixture.
Mix well and refrigerate overnight.
Makes 12 servings, each with 123 calories and 0.7 grams fat.
Boil the pasta in salted water until
Cook pasta according to package directions.
ix well.
Add the lobster or seafood combo and stir
Ensure that lobster and shrimp are completely thawed. Allow to
roth is added, include the lobster, shrimp and parsley. Simmer for 10
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
Remove tails from shrimp and place in a small
Steam lobster, shrimp and crab.
(Add Old Bay seasoning and a slice of lemon to water, if desired.) Remove from shells and chill.
Dry the shrimp by placing them on a
ender, save 1 cup of pasta water for use later. I
LOBSTER & SHRIMP FILLING:
Add all ingredients
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss