ZIPPER BACK SHRIMP AND NOVA SCOTIA LOBSTER WITH POTATO, LEEK AND GOOSEBERRY HASH
Provided by Food Network
Number Of Ingredients 27
Steps:
- For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.
- For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
- For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.
- In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in water bath and in oven for approximately 15 minutes, or to heat through. Set aside.
- For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.
- To plate:
- Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.
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tracy brown
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I followed the recipe exactly, so I'm not sure what happened.
Mahar Wahab
[email protected]This dish is a bit tricky to make, but it's definitely worth the effort. The shrimp and lobster were cooked perfectly and the hash was delicious.
Gavin4968
[email protected]I loved the combination of flavors and textures in this dish. The shrimp and lobster were perfectly cooked and the hash was creamy and flavorful.
ashik sk
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort.
Its Alvi
[email protected]I'm not a fan of gooseberries, so I omitted them from the recipe. The hash was still very good without them.
Mzahid Bhatti
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Felix Rosario
[email protected]I've made this dish several times and it's always a hit. I love the combination of shrimp, lobster, and potato-leek hash.
Roxtar Liza
[email protected]I'm not a big fan of seafood, but I loved this dish. The shrimp and lobster were cooked perfectly and the hash was creamy and flavorful.
Sanjay Shrestha
[email protected]This recipe is definitely a keeper. It's easy to make and always impresses my guests.
Ishal anjum
[email protected]I substituted asparagus for the gooseberries and it turned out great!
Magezi Ronald
[email protected]This dish was a bit bland for my taste.
Dawn mcknight
[email protected]The shrimp and lobster were a bit overcooked, but the hash was still very good.
Ariyan Alvi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The shrimp and lobster were cooked to perfection and the hash was delicious. I will definitely be making this again.
Momin miya
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of flavors and textures. The gooseberries added a nice tartness to the hash.
faizan Hania
[email protected]This dish was a hit with my family! The shrimp and lobster were cooked perfectly and the potato-leek hash was creamy and flavorful. I highly recommend this recipe.