For this recipe you will need:
* broth made from shrimp - 5 cups
* Lobster - 700g
* Salt and pepper to taste
* fettuccine pasta - 450g
* olive oil - 5 tbsp
* smoked chorizo sausage - 200g
* shallots sliced - 2 tbsp
* Garlic - 1 - 2 cloves
* Tomatoes - 2-3 pc.
* meat 12 medium shrimp
* Mussels - 12 pcs.
* Oysters - 12 pcs.
* basil - 1 / 4 cup
* Clams - 12 pcs.
* Parmesan cheese (Parmiggiano-Reggiano) - 1 / 2 cup
for the piri-piri:
* olive oil - 3 / 4 cup
* jalapeno pepper (jalapeno) - 2 pcs.
* Poblana (poblano) - 1 pc.
* red pepper - 1.5 tbsp
* salt - 1 / 2 tsp
* black pepper - 1 / 4 tsp
* Garlic - 2 / 3 cloves
Creole seasoning for:
* Paprika - 2.5 tbsp
* salt - 2 tbsp
* garlic powder - 2 tbsp
* black pepper - 1 tablespoon
* onion powder - 1 tbsp
* kaensky pepper - 1 tbsp. l.
* Oregano - 1 tbsp
* thyme - 1 tablespoon
Boil the broth, then reduce heat and evaporated liquid to 3 cups. In a separate saucepan, boil salted water and drop back lobster (headfirst) for 7 minutes. After this transfer the lobster in ice water, then remove the shell and chop the meat.
In salted water cook the pasta, then discard them in a colander, put back into the pan and add a little olive oil and 1 / 2 tsp piri piri
Separately, fry the sausage in olive oil, then add it to the shallots, garlic, then tomatoes, shrimp and 1 tablespoon Creole sauce. Sauté until all pink color (about 2 min.). Add clams and mussels, 1 / 4 cup of piri-piri sauce and simmer 5 minutes. After that, add the oysters and lobster meat and continue to simmer another 2 minutes. Extract neraskryvshiesya clamshells.
In the expanded pasta dish, put around the meat, pour the pasta soup and garnish with cheese and basil. Serve hot.
To make the piri-piri, it is necessary to clean and chop the peppers, mix all ingredients except the garlic and cook 4 minutes., Stirring, over high heat. Then add the garlic and seasoning to cool down. Mixture cooled down grind in a mixer and place in refrigerator for several days. To obtain the Creole seasoning you just mix all ingredients.
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