Shrimp and Lobster Bangers and Mash might be just the side dish you are searching for. This recipe serves 4. One serving contains 983 calories, 44g of protein, and 46g of fat. It is a good option if you're following a gluten free diet. If you have sea salt, orange juice, egg white, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.
Instructions
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Watch how to make this recipe.
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For the bangers: Using a meat grinder or food mill, grind the shrimp, lobster and garlic together into a large bowl. Then add the parsley, tarragon, seafood seasoning, salt, pepper, nutmeg, egg white and lemon juice to the bowl.
Ingredients you will need
Seafood Seasoning
Lemon Juice
Egg Whites
Tarragon
Lobster
Parsley
Garlic
Nutmeg
Pepper
Shrimp
Meat
Salt
Equipment you will use
Meat Grinder
Bowl
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Mix well with a spoon, ensuring not to over mix. TIP: Take a small bit of the mix and put it in boiling water for a second, take it out and make sure the seasoning is good. If you need more salt or pepper, this is the time to do it, before you fill the casings. To prepare the sausages, poke a small hole at the end of your casing, and then tie end of casing toward end of casing. Next, fill the casing according to the instructions that come with the equipment you are using, or with a pastry bag. While filling, twist or tie the casing every 5 to 6 inches to form each link until end of the casing, and then tie off the casing. To poach the sausages, in a large saucepan, bring water to a boil, and then reduce the heat to a simmer.
Ingredients you will need
Seasoning
Sausage
Pepper
Water
Salt
Equipment you will use
Pastry Bag
Sauce Pan
4
Add the links and cook for 5 to 6 minutes. Then remove the sausages, repeat the process with the remaining sausages and then let rest to cool. To sear or crust the sausages, in a saute pan over high heat, add 1 teaspoon of oil, sear the sausages on all four sides, 1 to 2 minutes per side, and then repeat the process until all the sausages have been cooked. While sausages are cooling, begin to prepare your potatoes. In a 1 gallon pot, bring 10 cups water to a boil. Then add the potatoes and cook until fork tender, about 20 minutes. After cooking, remove from the water and strain. Then, using a ricer, process the potatoes through the ricer (or a food mill) into a bowl. If you don't have a ricer or food mill, you can use mixer with a whisk attachment, mixing on high to smooth. After ricing the potatoes, add the butter and season with salt and pepper. Finish with heavy cream, stirring in. For the sauce: In a saucepan over medium-high heat, add the orange juice and onions and bring to a simmer. Reduce the juice to 1/2 cup, and then stir in the horseradish.
Ingredients you will need
Salt And Pepper
Orange Juice
Heavy Cream
Horseradish
Potato
Sausage
Butter
Onion
Sauce
Juice
Water
Cooking Oil
Equipment you will use
Sauce Pan
Blender
Potato Ricer
Whisk
Bowl
Frying Pan
Pot
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Remove from the heat and whisk in the butter to finish. Hold warm until serving.
Ingredients you will need
Butter
Equipment you will use
Whisk
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For the sprouts: In a saucepan over medium-high heat, add the oil and warm. Then add the bacon and cook for 2 minutes, stirring throughout. Next, add the onions and again cook for 2 minutes; the onions should be softened. Next, deglaze the pan with wine. Stir and add the Brussels sprouts, cooking until browned on edges, 8 to 9 minutes. Season with salt and pepper. To serve, place potatoes on plates and top with Brussels sprouts, then sausage.
Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Cadre Stone Blossom Sauvignon Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 22 dollars per bottle.
Cadre Stone Blossom Sauvignon Blanc
Aromatically this wine bursts with salty citrus with spicy green herbaceous notes and passionfruit thiols. In the background, there are hints of a green apple, cucumber and melon with floral aromas of exotic spice and coriander. There is definitely an attractive earthiness on the nose that successfully pairs up with a promise of bright citrus. Imagine if there were Sauvignon Blanc pop rocks…this wine is right there with its explosive freshness on the palate. Don’t let the energy fool you, there is a ton of texture to this wine that brings out a complex collection of flavors. Salty citrus fruit leads, followed by earthy green herbal notes that are rounded out by melon and peach. All of this is framed by mouthwatering minerality. You can taste the age and wisdom of these vines and their five decades of coexistence with the nearby Pacific Ocean. This is definitely not your typical California SB.