Viva Crustacea - Mixed Seafood Grille Sweetly Styled
From alisdhair 15 years ago
- 30 minutes to make
- Serves 4
All of these flavours should mix pleasantly together, especially when drinking a crisp light ale. Drink enough and anything should taste fairly well for that matter.
Ingredients
- ---SWEET shrimp KEBOBS --- shopping list
- 16 large shrimps shopping list
- 16 pickled cocktail type pearl onions shopping list
- 16 small sweet pickled red cherry peppers shopping list
- ¼ cup of excellent olive oil shopping list
- ¼ cup of apple juice shopping list
- 2 cloves of garlic shopping list
- Half a tsp. of ground coriander shopping list
- Half a tsp. of honey shopping list
- 4 wooden skewers (soaked in water beforehand) shopping list
- salt and white pepper shopping list
- ---SWEET CITRUS TSUME LOBSTER--- shopping list
- 4 medium sized lobsters (or the whole tails thereof) shopping list
- 1/3 cup of well aged tamari shopping list
- 1/3 cup of a sweet sake (amakuchi) shopping list
- 1 cup of fresh orange juice (not traditional but for the sake of sweetness) shopping list
- 1 tbls. of brown sugar (dark) shopping list
- 1 tbls. sesame oil shopping list
- ---CRAYFISH cakeS WITH SWEET CHILI SAUCE--- shopping list
- 2 lbs. of crayfish tails about ¾ of the way cooked shopping list
- 1 ½ - 2 cup of coarse fresh bread crumbs shopping list
- 2 eggs shopping list
- 1 small bunch of scallions, finely chopped shopping list
- The juice of a smaller sized lemon shopping list
- ½ tsp. of cayenne pepper shopping list
- salt shopping list
- ---- shopping list
- 1 cup of REAL mayonnaise shopping list
- Half a cup of sweet mild chili sauce shopping list
- Half a small red onion shopping list
- Fresh celery leaves – leaves only and about 2 tbls. worth of them shopping list
- 1 tbls. of capers shopping list
- Fresh cilantro about 2 tbls. shopping list
- 2 tsp. of spicey/sweet mustard (coarse) shopping list
- salt and cayenne pepper shopping list
How to make it
- FOR THE SKEWERED SHRIMP: Peel and devein the shrimp and remove their tails (they won’t be needing them any longer). Soak the onions in cold water for 30 minutes and rinse them well.
- Skewer the shrimp, onions and the peppers one after the other using four of each per kebob.
- Mince the garlic finely and combine it together with the olive oil, apple juice, coriander and honey. Use this to marinate the kebobs 25 minutes prior to the grilling. Reserve the marinade to use as a baste when grilling them until done. Try for a little light char on the onions and peppers.
- FOR THE LOBSTER: Leave the lobster tails whole, clean them well.
- Put all the ingredients for the sauce (except the oil which is to be added at the end) into a small sauce pan and reduce it to a thin syrup.
- The lobster tails will be simply hurled onto the grille and basted with this sauce as they cook – Start the basting when they are about halfway done.
- FOR THE CRAYFISH CAKES: Roughly chop the crayfish and combine them with the eggs and the bread crumbs. Mix together gently adding the lemon juice, scallions and the salt and cayenne. Since these are going to be grilled the mixture should be very tight. Refrigerate it for an hour and then make eight evenly sized well rounded cakes.
- Mince the onion very finely and finely chop the celery leaf and cilantro. Mix them together with everything else and chill.
- When grilling these crayfish cakes be sure the grille is well greased and cook them where the heat is not too intense.
- SERVE such a combination with a crisp light ale and plenty of it. And a few suitable side dishes.
The Rating
Reviewed by 7 people-
This sounds absolutely wonderful! I can't wait to try this, it would be great company fare as well. What a treat!
gwbaskin
in Edmonton loved it
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Awesome.
jenniferbyrdez
in kenner loved it
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Fantastic!
bluewaterandsand
in GAFFNEY loved it
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