Lobster and Shrimp in Coconut Rundown Sauce
| 20 large |
Raw Shrimp peeled and deveined
|
| 500g/1lb |
Lobster, shelled, flesh cubed |
| 2 tbsp |
Olive oil |
| 2 |
Escallion stalks, chopped |
| 3 plum |
Tomatoes, peeled and chopped |
| 3 cloves |
Garlic , crushed |
| 1/2 tsp |
Saffron strands |
| 1/2 |
Lime juiced |
| 2x180ml/6oz jars |
Walkerswood Coconut Rundown Sauce |
| 2 tsp |
Fresh thyme, chopped |
| 2 tbsp |
Fresh parsley, chopped |
| |
Salt and freshly ground black pepper to taste |
Method:
- Prepare the shrimp and lobster. Heat the oil in a saucepan over a moderate heat. Sauté the escallions and tomatoes and add the garlic, saffron, shrimp, lobster, salt, black pepper and lime juice. Cook over high heat for two minutes.
- Reduce the heat, pour in the rundown sauce and simmer (do not allow to boil).
- Stir in the chopped herbs and cook for five minutes. Adjust the salt and pepper to taste.
- Serve on a bed of steamed rice with cucumber salad.
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