We liked last weekend's lobster pie so well that we made it again yesterday. To mix things up, though, this time we use shrimp and scallops.
I didn't go to the fish market, so am not sure how much either weighed, but we had three jumbo shrimp and three sea scallops for each of us. I chopped all the seafood to ensure they were uniform in size (so they'd cook evenly), and cut the shrimp in thirds and the scallops in half. We had a little more seafood this time than we got from the lobsters last weekend.
We also cut back on the butter and Ritz crackers, using one stick and two cups, respectively. Baked at 425 degrees for 17 minutes, the seafood was perfectly cooked and the crumbs had browned nicely.
The verdict?
Well, Sue and I liked to scallop and shrimp combo best. Brian liked both and Kevin would like to try a scallop, shrimp, and lobster combo next. I think he's just looking for some more butter and Ritz cracker topping! ;-)
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