Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp Lobster And Crab In White Wine Sauce
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- #7316
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 (8 ounce size) frozen rock lobster tails
2 pounds slightly steamed (1/2 done) jumbo shrimp
2 cans (7.5 ounce size) Alaskan King crab meat, drained
10 tablespoons margarine
2/3 cup flour
1 teaspoon paprika
2 teaspoons salt
1/4 teaspoon white pepper
3 cups light cream
1 1/4 cup dry white wine
directions
Defrost shrimp, lobster, and crab; drain.
Melt butter in Dutch oven. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in cream, mixing until smooth. Bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Add wine, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice.
Can be frozen or prepared a day or two in advance.
added by
luckytrim
nutrition data
428 calories, 24 grams fat, 9 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
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