Recipe

Viva Crustacea - Mixed Seafood Grille Sweetly Styled Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 year, 5 months ago 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. Prep:180m Cook:30m Servings:4	Alisdhair
	lobster shrimp crayfish

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Ingredients

---SWEET SHRIMP KEBOBS ---

16 large shrimps

16 pickled cocktail type pearl onions

16 small sweet pickled red cherry peppers

¼ cup of excellent olive oil

¼ cup of apple juice

2 cloves of garlic

Half a tsp. of ground coriander

Half a tsp. of honey

4 wooden skewers (soaked in water beforehand)

Salt and white pepper

---SWEET CITRUS TSUME LOBSTER---

4 medium sized lobsters (or the whole tails thereof)

1/3 cup of well aged tamari

1/3 cup of a sweet sake (amakuchi)

1 cup of fresh orange juice (not traditional but for the sake of sweetness)

1 tbls. of brown sugar (dark)

1 tbls. sesame oil

---CRAYFISH CAKES WITH SWEET CHILI SAUCE---

2 lbs. of crayfish tails about ¾ of the way cooked

1 ½ - 2 cup of coarse fresh bread crumbs

2 eggs

1 small bunch of scallions, finely chopped

The juice of a smaller sized lemon

½ tsp. of cayenne pepper

Salt

----

1 cup of REAL mayonnaise

Half a cup of sweet mild chili sauce

Half a small red onion

Fresh celery leaves – leaves only and about 2 tbls. worth of them

1 tbls. of capers

Fresh cilantro about 2 tbls.

2 tsp. of spicey/sweet mustard (coarse)

Salt and cayenne pepper

Directions

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.

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