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MAMMA MIA!
Description:
The best part about going home is sitting back and letting mama do the cooking... and boy, does she ever do it right. Here is her recipe for skillet-roasted prawns, and a recipe for lobster ravioli that I think you'll love.
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Ingredients: Print Ingredients
Skillet-Roasted Prawns 2 lb. fresh jumbo prawns or langostinos 2 tblsp. Olive Oil 2 garlic cloves, minced 2 tblsp. parsley, chopped Zest of 1 (organic) lemon Salt & pepper to taste
Lobster Ravioli in Sweet-Tart Orange Glaze
Lobster Filling:
1 pkg. pot stickers wraps (preferably the round ones) 2 1-1/2 lb. Maine Lobsters (or 1-1/4 lbs. lobster meat) 1/8 cup finely chopped cilantro 1/4 cup chopped green onions 1/2 cup shredded fontina cheese 2 garlic cloves, finely minced 1 cup chopped spinach(optional) 1/4 cup cream Steam lobsters and shell. Mix lobster meat with the rest of the ingredients. Set aside. Tangy Citrus Glaze
1/2 cup orange juice 2 tblsp. brown sugar pinch salt 1 tsp. red chili flakes 1 tsp. Tabasco Sauce 1/8 cup finely chopped cilantro Zest of one lemon & one orange Juice of one lemon & one orange
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Prepare:
Skillet-Roasted Prawns Clean and de-vein the prawns. In a bowl, mix together all of the ingredients, reserving half of the parsley for garnish. Toss in the prawns; stir to coat. Marinate for 2 hours.
Lobster Ravioli in Sweet-Tart Orange Glaze Lobster Filling: Steam lobsters and shell. Mix lobster meat with the rest of the ingredients. Set aside.
Tangy Citrus Glaze Combine ingredients and heat in a heavy-bottomed skillet until the volume is reduced to half.
Lay one pot sticker round on a floured surface and put a spoonful of the lobster filling in the middle; lay another round over the top and pinch around the edges to seal, using a few drops of water if necessary.
Fry in 1/2 inch of olive oil until golden brown, about 3 minutes. Place on serving plate and drizzle with orange glaze. Garnish with cilantro sprigs. Place an iron skillet over very high heat. Toss the prawns onto the skillet; reduce heat. Cook for about 2 minutes on each side; remove to serving platter. Squeeze lemon over the top; garnish with chopped parsley.
Serve immediately... and don't forget to lick your fingers!
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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