Shrimp and Lobster Scampish

When people give over to my house, they expect me to cook. I am okay with that. One thing that I do, is push my guests culinary boundaries. Last night was no exception. I took a shrimp scampi recipe from my Americas test kitchen cookbook! and twisted it up a bit. It was delightful!! Paired with a 2007 California Sauvignon Blanc. Enjoy!!

1 spaghetti squash Cut the squash in half. Baste with softened butter.

 Place in a 325 oven for about an hour. You will know that it is done when a fork slips in easily and it looks soft. When the squash is tender. Place on a cooling rack and prepare the remaining ingredients.

1 pound shelled and deveined shrimp
2 4oz lobster tails

  I used a pair of mini shears to remove the under shell of the lobster. I also trimmed the shell down flush to the meat.

2 TB olive oil

Heat the olive oil until it shimmers on medium high heat. Place the shrimp and lobster in the skillet.

1 sweet onion spiraled
6 cloves garlic pressed
5 TB butter

Add the onion, garlic and butter. Allow the butter to melt. Meanwhile use a spoon to scoop out the seeds from the squash. Use a fork to break up the squash into strands. Add the squash to the skillet

Dash of cayenne pepper
Dash of kosher salt
1/2 pound snow peas Add the snow peas.

This entire cooking process only takes about 5-7 minutes. The shrimp will be pink. The lobster tail will curl up. 2 lemons juiced Turn the heat off and add lemon. Toss. Serve.

If you should have any questions about this recipe, please contact me at tkenne11@earthlink.net