"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Tuesday, December 11, 2018

Kale, Swiss chard, and shrimp stuffing

 One of my clients was kind enough to overnight a couple of beautiful Maine lobsters to us yesterday. It was completely unexpected, but we were very excited. I decided to make the stuffing and roast them off  in a very hot oven. It was delicious and a fantastic presentation. This stuffing would be delicious by itself if you bump up the amount of shrimp or add another fish like cod or any firm white fish. The recipe can be used with any fish or even chicken or beef for a play on surf and turf. Enjoy!

1 Tbsp. Olive oil
1 Tbsp butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 rib celery, washed and thinly sliced
1/2 # raw shrimp, peeled, deveined and chopped small
1 bunch Tuscan kale, washed, ribs removed and thinly sliced
1 bunch Swiss chard, washed and thinly sliced (stems too)
1/4 C. White wine
1 cup Panko breadcrumbs
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 Tbsp fresh thyme
Salt and fresh ground black pepper, to taste

2 live lobsters, split lengthwise

Preheat oven to 425°F

In a large sauté pan heat olive oil and butter over medium high heat. Add shallots and celery, sweat for 2 to 3 minutes. Add garlic and cook for another minute.  Add thinly slice kale and Swiss chard, season with salt and pepper. Continue to cook until wilted. Add shrimp, mix thoroughly and Koch just until shrimp starts turning opaque. Add wine and deglaze pan. Add thyme, mix and cook another minute.  Remove from heat and transferred to large mixing bowl. Allow mixture to come to room temperature. Add breadcrumbs Parmesan cheese and mayonnaise. With a large kitchen spoon mix to incorporate.

Place split lobsters on sheet tray, stuff body cavity and tail with stuffing. Squeeze fresh lemon over stuffing and place into hot oven for 20 to 25 minutes until stuffing  is golden brown and lobster is cooked. Remove and let sit for five minutes, serve and enjoy!

*  if I was preparing this as a meal by adding additional fish, I would grease a casserole dish, add  stuffing to dish, then in hot oven and cook for 20 to 25 minutes until the top is golden brown. I would  serve with rice or even a potato dish. 

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