Francis' Astacoidea Scampi

Posted by Unknown Monday, May 20, 2013

Taste Level: VGR
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to make a scampi that was more my own style.  Growing up I was taught what scampi was and how it should be made but I've always hated being trapped by culinary traditions.  So I thought if this was the first scampi ever to be made, how would I make it.  I decide to go for a bit more Italian flavor and mix together crawfish and lobsters.  (I have always thought of them as the papa bear and baby bear of seafood.)  Went with blood orange for a less sharp flavor and then just made it up as I went along.  All in all it was just plain delicious.  Zo and I did not even want to share with company the next day when we reheated it for lunch.  Enjoy!

4 servings Orzo
1 diced green onion
3 tbsp mayonnaise
3 tsp Sriracha
2 tsp volcanic lemon juice
Fresh crack pepper and kosher salt to taste

4 4 oz lobster tails (chopped)
3/4 lb boiled crawfish (chopped, boiled in Zataran's Crab Boil)
1/2 of white onion
1 habanero
3 green onions
1/3 cup fresh cilantro
1 tsp corn starch

7 tbs Butter
4 garlic cloves
1 blood orange juice
1/2 limes juice
1 tbsp essence

In a medium bowl mix essence, lime and blood orange juice together.  Add lobster and crawfish meat and let marinate until ready to use.

Cook Orzo by following the packaging instructions.  Once cooked strain, then fold in mayonnaise, Sriracha, lemon juice, green onion, salt and pepper.   

In a medium sauce pan heat garlic, onion, habanero and butter over medium high heat for 10 minutes stirring constantly.  Whisk cornstarch into sauce until even.

Stir lobster and crawfish into the sauce pan mixture and cook for 3 minutes.  Fold in cilantro and green onion, cooking for 2 minutes.

Serve sauce over orzo, garnishing with sprinkled basil. Enjoy!


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