MAMMA MIA!

Description:

MAMMA MIA!

Ingredients:

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.

Prepare:

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


How to Serve:

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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