As you all can probably imagine, Clint and I don’t get to indulge in seafood all that often anymore. Quite honestly, for a family of 7, it’s just not a frugal meal for us. And it’s not something that is easily stretched.
Usually about 2-3 times a year I will “splurge” on some good high quality seafood for a special occasion. A meal that is just for the two of us. Maybe for a birthday or an anniversary dinner. It’s still quite a bit more affordable to purchase this amazing high quality, fresh seafood online or from your local grocery store than it is to go to a restaurant. Plus - given the world’s current situation - it’s definitely less stressful.
The other night I made us Shrimp (and scallops) Julianne with roasted lobster tails, over rice, air fried broccoli and home-made garlic cheddar biscuits. It’s was soooooooo good.
Shrimp Julianne is a dish I came across back when we were living in Lincoln, NE some 10 odd years ago. I fell in love with it. The flavors are amazing. And it’s so easy!!!
Now - on to the recipe...
2 Tbs smoked paprika
2 tsp brown sugar
2 tsp salt
1.5 tsp onion powder
1.5 tsp garlic powder
1 tsp cayenne pepper
1 tsp oregano
1 tsp thyme
1 Tbs olive oil
Combine. And pour over shrimp and scallops. Let marinade for at least an hour.
Preheat oven to 450* and warm skillet over medium heat. Melt 4 Tbs butter. Sear shrimp and scallops on both sides. Just until opaque and done. DO NOT OVERCOOK. Remove from pan. Try to squeeze in as much of the spices from the marinade as you can. Hit the pan with a few splashes of dry white wine. Deglaze the bottom of the pan. Use a brush and brush on some of the now created sauce onto the top of the lobster tail meat. Place lobster tails in oven and cook for about 10 min. Just until they are opaque and done. Again, DO NOT OVERCOOK! Once lobster tails are almost done, put shrimp and scallops back into the sauce just to marry together. The heat should be turned off at this point. That’s it! Serve over rice!
It’s sooooo good!
If you give this recipe a try - let me know!!