Theresa reminded me about this recipe, and asked if I would print it-I hope she will add the picture that she took of it when she made it as it is a beautiful looking salad!!!!!! I have found the Langostino Lobster Tails in the frozen section near the seafood department. Not all stores carry them, and I must warn you that they are expensive. But, totally worth it, I think!!!! I also added in the shrimp recipe as we are all enjoying this grilling season! Enjoy!!!!!!!!!!!
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| Langostino Lobster Tail Salad; photo by Theresa |
Langostino Lobster Tail Salad
(Originally made by Susan Azar)
You can alter this recipe to your own taste, with different veggies and/or spices
2 boxes Langostino Lobster Tails, thawed according to directions , then placed on paper towels to dry (the mayonaise will get runny if you don't)
1/4-1/2 C mayonaise (depends on your taste)
1 tbls lemon juice (optional)
1-2 tbls curry powder (I use a lot; I love the taste!!!!!)
salt and pepper to taste
frozen veggies (I use 1/4 cup frozen corn and 1/4 cup frozen peas)
Mix mayo and curry powder plus lemon juice/salt/pepper
In large bowl, add langostino lobster, mayo and veggies. Mix well.
Refrigerate to let flavors meld, allowing veggies to thaw.
(I found this in Rachael Ray's Magazine)
2 Tbls. Olive Oil
12 Jumbo Shrimp, peeled and deveined, tails left on
Old Bay Seasoning (optional) or salt and pepper to taste
12 thin slices Prosciutto di parma
In Gallon Size Ziploc baggie, place shrimp and olive oil and seasoning, or just salt and pepper to taste. Remove shrimp
Roll each shrimp in a slice of prosciutto
Brush with a little more EVOO
Skewer shrimp, which helps keep prosciutto attached.
Grill about 2 minutes each side, until shrimp is firm and opaque, and prosciutto starts to crisp. (You can pan fry them as well, just not skewered)
I found this recipe for Parmesan Crisps, and I thought I would share. They are great for the base of an appetizer, or for dipping as an alternative to chips.
ReplyDeleteParmesan Crisps
Ingredients:
Parmesan Cheese, grated (please use REAL Parmesan and not the funky, powdered fake stuff)
Directions:
Simply spoon the grated Parmesan cheese into chip-sized, relatively thin dollops on a hot non-stick griddle. The cheese will melt, and then turn crispy. At this point, use a spatula to flip the crisps over and lightly brown the other side. Then remove from the griddle onto a plate.
As an alternative, you can spoon the Parmesan cheese into chip-sized, relatively thin dollops on a cookie sheet or two. I used Reynolds non-stick aluminum foil on the cookie sheet to avoid sticking. Place the cookie sheets in your oven under the broiler and watch them melt and lightly brown. At this point, remove them from the oven and use a spatula to transfer them onto a plate.
When they cool, the Parmesan Crisps will be crispy.
Remember: As cheese is more of a condiment, be sure limit your quantity and to eat with protein.
Jennifer - would you be kind enough to tell us where you buy the lobster tails? I checked on their website and there where no stores within a 50 miles radius of me that carry the tails. I see that Big Y stocks the mussles and salmon -unless their website is not up to date. I obviously don't know where you live, but I wouldn't think that you where more than 50 miles from where I am located; but, then again - you may be. Thanks.
ReplyDeleteDiana,
ReplyDeleteShe bought them at Stop N Shop. I know this because after we had dinner together last week, I went to the Stop N Shop that was a block away (West Windsor, CT) and bought them. If your store doesn't have them, consider asking the manager to carry them for you. I have to look around my area and see if anyone has them or I'll be asking this question too!
Hi Diana-I live in Vernon, CT, and I have found these in Big Y in Ellington, and Price Chopper in Vernon. Theresa found them in South Windsor (not West Windsor ;-)) at the Stop and Shop there. I hope you find them, as they are worth every penny!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteThanks so much ladies for the info. I've been on the program since Feb. 2012 and have not strayed a bit, but I eat very very plain and would like to become a little more imaginative with some of my meals.
ReplyDelete