Shrimp/Lobster Recipes & Ideas for Christmas Eve

16 years ago

Our tradition is to do the 'fishes' on Christmas Eve. We have our family favorites, but I am looking for something new for the main course.

I've started a preliminary menu which includes

Appys: Lobster in phyllo (quick, someone remind me whose recipe this is) and fried calamari

1st Course: Baked clams and shrimp salad (the shrimp salad is a simple salad of cut up shrimp, celery, garlic, olive oil, and lemon juice)

2nd Course: Sometimes we'll have a pasta course like linguini and clams

For the main course, we usually have shrimp wrapped in prosciutto in a white-wine/stock reduction and broiled lobster tails.

Anyone have a T&T recipe for shrimp or lobster that is different than what I've mentioned here?

Sue

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Comments (12)

kandm
16 years ago
Hmmm we enjoy Shrimp Gumbo, Shrimp ÃtouffÃ©e or Jambaylaya, Shrimp and Brie Bisque with fresh Tarragon, Brined/Broiled Shrimp with Cheese Grits.
cindy_5ny
16 years ago
This has recently become a favorite of mine:

Shrimp Fra Diavolo
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christine
16 years ago
This is very simple and could maybe replace the shrimp salad, but I like to do shrimp cocktail with 3 sauces - a traditional cocktail, a remoulade and a pesto or similar.

It sounds delicious!
caliloo
16 years ago
The lobster in Phyllo is one I posted a few years ago - the recipe is form Martha and it is amazing. I would probably add scallops in bacon if I was adding to your list :-). I like the bacon partially cooked, and dusted with a hint of maple sugar and cayenne before being wrapped around the scallop for the final broil.

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
Â¼ cup white wine or vodka
1 Â½ tbsp all purpose flour
Â¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sautÃ© the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.
ruthanna_gw
16 years ago
I tried some "lighter" recipes on this thread and really enjoyed them.

Here is a link that might be useful: Low-fat lobster recipes
cookingrvc
Original Author
16 years ago
Thank you for the great suggestions.

kandm, can you pass me your recipe for shrimp and brie bisque

Thanks guys!
Sue
pat_t
16 years ago
How about this one from our very own Alexa?

MARINATED SHRIMP WITH CHAMPAGNE BUERRE BLANC

Sauce base:
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns

Shrimp:
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Re-warm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season buerre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

Posted by Alexa at the GardenWeb Cooking Forum.
tomatobob_va7
16 years ago
It's a great deal of trouble, super-rich, and expensive, but Julia Child's recipe for Lobster Thermador will make a dish you and your guests will never forget.
magothyrivergirl
16 years ago
This is a T&T recipe from Food Network. It is elegant and rich. I also make it using Barilla Rigatoni (faster prep and easier for a meal where you are serving many foods)
Make sure you buy sea scallops that do not have water or whatever else added. (The Scallops at Sam's have 'stuff' added)

We also have seafood for Christmas or Christmas Eve - depends on everyone's schedule.

Here is a link that might be useful: Shrimp and Scallop Lasagna
cookingrvc
Original Author
16 years ago
Is there a way to make Thermidor using lobster tails? I absolutely cannot deal with a live creature!

Sue
User
16 years ago
I hope you make Alexa's Lobster in Phyllo. They are wonderful.

This is good and you don't need to deal with a live lobster.

Home Cookin Chapter: Recipes From Thibeault's Table

Lobster Newburg
===============

Source: Eat Drink and Dine

3 cups boiled diced lobster meat
1/4 cup unsalted butter
1/4 cup medium dry sherry
1 tablespoon brandy
1-1/2 cups cream
1/4 cup nutmeg
salt, white pepper
1/2 teaspoon paprika
pinch cayenne
4 large egg yolks, well beaten

Also Required:
heavy saucepan

Melt the butter in a heavy saucepan. Cook the lobster meat in butter over medium heat for 2 minutes. Add sherry and brandy and cook, stirring, for 2 minutes more. Set meat aside and keep warm. Add the cream to the sauce mixture and reduce to about 1 cup. Add salt, pepper, cayenne, paprika and nutmeg and lower heat to medium-low. Beat the egg yolks well and whisk into sauce to thicken slightly. DO NOT BOIL. Return lobster meat to the sauce and serve.
User
16 years ago
There is an interesting recipe in this edition of Food and Drink. It caught my eye becasue there is virtually no work to it. You use the meat from cooked lobster tails. So all the work can be done in advance. I liked the presentation too.

It's # 3 on the attached page. If you run your cursor over the recipe the picture shows up.

I also made the Lobster Purses , # 10 on this page and they are to die for.

Here is a link that might be useful: Lobster dishes - Food and Drink

Shrimp/Lobster Recipes & Ideas for Christmas Eve

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Shrimp/Lobster Recipes & Ideas for Christmas Eve

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