For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
orn oil and 1/4
utter with hot pepper sauce and Key lime juice in a
In large kettle bring 2 1/2-quarts water to boil.
Add lobster and reduce heat.
Simmer 8 minutes.
Lift out and cool.
Return water to boil.
Add shrimp and simmer 5 minutes.
Drain.
Remove meat from lobster shells, cut into bite-size.
Set aside.
at to medium-low, cover, and simmer until rice is tender
edium heat, melt butter and saute garlic and shallots for 2 minutes
Peel and devein the shrimp and cut into 1 inch pieces.<
Heat wok.
Stirfry pork, breaking apart any chunks.
Add garlic and salt.
Add soy, oyster sauce and water to pork.
Cover and boil five minutes.
Add shrimp and cook until pink and cooked through.
Thicken mixture with cornstarch slurry.
Cook until mixture is clear and thick.
Add green onions and beaten eggs, stirring constantly.
derate heat.
Add the shrimp and 1 teaspoon of the salt
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime
he butter and season with salt and black pepper; cook and stir until
owl.
Stir together egg and next 2 ingredients; add to
ntil crisp. Remove bacon, drain and crumble; set aside. Reserve 2
risp.
Add onions,celery and garlic and saute 3-4 minutes
In a medium saucepan, melt the butter. Add the onions and saute until translucent.
Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.
Heat oil in a large saucepan over medium heat.
Add the onion and cook until softened, about 3 minutes.
Add the garlic, potatoes, and corn. Stir to coat.
Add the coconut milk, broth, cumin, coriander, salt, and pepper.
Bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Add the shrimp and simmer until pink and cooked through, about 3 minutes.
In saucepan, cook onions with garlic and pepper in butter until tender.
Blend in soup, cream cheese and milk; add shrimp and corn.
Bring to boil; reduce heat.
Cover; simmer 10 minutes or until done.
Stir occasionally.
Makes about 7 cups.
the breast. Salt and pepper well and then just set to
o a boil. Add linguine and cook until al dente, 8
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.