Ingredients
- 3 tablespoons oil
- 3/4 cup julienned carrots
- 1/3 cup thinly sliced onions
- 1/4 cup thinly sliced-on-the-bias celery
- 8 jumbo scallops
- 12 (16 to 20/ per pound) shrimp
- 3/4 cup shiitake mushrooms
- 4 pieces baby bok choy
- 1 1/2 cups Lobster Sauce, recipe follows
- Pineapple Fried Rice, recipe follows
Directions
In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
Lobster Sauce:
- 4 cups shrimp shells
- 2 tablespoons olive oil
- 1/4 cup onions, chopped
- 1/4 cup carrots, chopped
- 1/4 cup celery chopped
- 3 garlic cloves, minced
- 3 teaspoons finely ground lemongrass stalks
- 1/3 cup sherry
- 1/2 cup white wine
- 4 cups fish stock
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 to 6 thyme stems
- 1 tablespoon sugar
- 2 tablespoon tomato paste
- 1 tablespoon lobster base
Preheat oven to 400 degrees F.
Roast shrimp shells until crispy brown. In food processer, coarsely chop.
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
Pineapple Fried Rice:
- 7 tablespoons peanut oil, divided
- 1/4 cup red onion, medium diced
- 2 tablespoons ginger, finely diced
- 2 tablespoons carrots, diced small
- 2 tablespoons red bell peppers, small diced
- 1/4 cup Chinese sausage, thinly sliced
- 1/4 cup water chestnuts
- 1/2 cup pineapple, diced small
- 2 cups day-old rice
Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By chefioannis
Athens
on March 27, 2013
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Very Testy and loved spicy mixed with Pineapple suit taste.
By chickadeezle44
San Jose, CA
on March 13, 2013
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This recipe is time consuming but delicious and well worth it. To save up enough shrimp shells freeze them whenever you cook shrimp. Make sauce and rice the day before, it will be a little easier to assemble the next day. I made just a few changes that do not alter the flavor significantly. 1. I used clam broth instead of fish broth, because I have both the clam and lobster bases on hand. These little black labeled jars can be found in most grocery stores in the same section where you would find chicken broth. 2. I did not have any shitake mushrooms so I tossed in 2 cups of cooked green beans to bulk up the vegetables. 3. In order to reduce the quantity of sauce (which is too soupy I reduced it down to 3/4 cup and at very end of stir frying everything, I stirred in 2 Tb of water mixed with 1 Tb of cornstarch. If you prep all your vegetables and shrimp ahead of time, throwing everything together at dinner will not be so daunting.
By Nandeane
Melbourne, FL
on April 16, 2011
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Lobster base is sold in stores or supplied by restaurant suppliers. It's jarred like beef base. It maybe difficult to find outside of a specialty store or restaurant supply company. You could use seafood or shrimp base. You could leave it out and still have a good sauce. This recipe does look like a good one and worth the try.
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