Shrimp and Lobster Bangers and Mash requires about 1 hour and 35 minutes from start to finish. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 51g of protein, 46g of fat, and a total of 1183 calories. This recipe from Foodnetwork requires seafood seasoning, onion, idaho potatoes, and salt and ground pepper. It is a good option if you're following a gluten free diet.
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
3
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
6
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. The Saget la Perriere La Petite Perriere Sauvignon Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Saget la Perriere La Petite Perriere Sauvignon Blanc
La Petite Perriere Sauvignon Blanc has a gold color with a bright intensity. The smell explodes with the aromas of ripe yellow (peach and apricot) and exotic fruits. Clean and refreshing with a good length the taste is a whirlwind of freshness, complexity, fineness and ends with notes of ripe melon.