Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 cups water; 1 bay leaf; 1/2 teaspoon ground ginger; 4 large garlic cloves, (chopped and divided); Kosher salt; Black pepper; 1 pound large shrimp or prawns, (peeled and deveined with tails on); 1 1/2 lemons, (divided); 1 pound lobster tails, (about 2); 2 tablespoons extra virgin olive oil; 1/2 red onion, (roughly chopped); 1 teaspoon red pepper flakes; 2 Roma tomatoes, (diced); 1 teaspoon ground coriander; 1/2 cup dry white wine; 2 (15-ounce) cans chicken broth; 2 cups baby kale; 2 green onions, (chopped); 1 cup fresh parsley leaves

Details werden geladen...

https://www.themediterraneandish.com/seafood-stew-shrimp-lobster/

This 40-Minute Shrimp and Lobster Stew Feels Made for Company

Tender shrimp and sweet lobster simmer in a light, lemony broth with warm coriander, garlic, white wine, and fresh herbs.

Rezept

Entree

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 20 Minuten

Zutaten:

4 cups water
1 bay leaf
1/2 teaspoon ground ginger
4 large garlic cloves, (chopped and divided)
Kosher salt
Black pepper
1 pound large shrimp or prawns, (peeled and deveined with tails on)
1 1/2 lemons, (divided)
1 pound lobster tails, (about 2)
2 tablespoons extra virgin olive oil
1/2 red onion, (roughly chopped)
1 teaspoon red pepper flakes
2 Roma tomatoes, (diced)
1 teaspoon ground coriander
1/2 cup dry white wine
2 (15-ounce) cans chicken broth
2 cups baby kale
2 green onions, (chopped)
1 cup fresh parsley leaves

Arbeitsschritte:

Make a poaching liquid. In a medium pot or deep sauté pan, combine the water, bay leaf, ginger, 1 chopped garlic clove, and a generous pinch each of salt and black pepper. Bring to a boil over high heat.
Season the shrimp. Add the shrimp to a medium bowl. Toss with the juice of 1/2 lemon and a pinch each of salt and black pepper. Set aside.
Poach the lobster. Add the lobster tails to the boiling water. Reduce the heat to medium-high, cover, and cook until the shells turn bright red, about 3 minutes. Transfer the lobster to a cutting board with tongs. Turn off the heat and reserve the poaching liquid.
Remove the lobster meat. Once the tails are cool enough to handle, use kitchen scissors to cut each shell down the middle. Remove the lobster meat and chop it into bite-sized pieces.
Build the stew base. Heat the olive oil in a large pot over medium-high heat. When the oil begins to shimmer, add the red onion and red pepper flakes. Cook, stirring occasionally, until the onion softens, about 5 minutes.
Add the aromatics. Stir in the remaining 3 chopped garlic cloves and cook until fragrant, about 1 minute. Add the tomatoes, coriander, and a pinch each of salt and black pepper.
Reduce the wine. Pour in the white wine and cook for 3 to 5 minutes.
Finish the broth. Add the chicken broth. Set a fine-mesh strainer over the pot and pour the reserved lobster poaching liquid through it. Squeeze in the juice of the remaining lemon.
Cook the seafood. Bring the broth to a high simmer and add the seasoned shrimp. After 1 minute, stir in the chopped lobster.
Add the greens. Stir in the baby kale, green onions, and parsley. Remove the pot from the heat, cover, and let it sit for 5 minutes before serving.