Shrimp Shrimp Crangi Recipe

Ingredients

6 large shrimp, peeled and deveined

6 medium large lobster tails

2 large onions, thinly sliced

6 teaspoons Italian-style seasoning

6 slices Italian bread

1/2 pound mushrooms, sliced

1 tablespoon dried sage

1 cup water

1/2 cup Italian-style salad dressing

1/2 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon paprika

1 (12 ounce) bottle Italian-style salad dressing

Directions

Preheat oven to 250 degrees F (120 degrees C). Place shrimp and lobster in a large bowl; blend with the Italian-style seasoning.

In a large saucepan, heat oil and brown the onions. Remove pan from heat and stir in mushrooms and sage. Heat until onions soften, then stir in water, mustard, seasoning, sausage, mushrooms, fish and shrimp. Thoroughly coat.

Combine salad dressing and olive oil in a small bowl. Stir over low heat.

Flatten shrimp and lobster. Place in sealed casserole dish and sprinkle with remaining Italian-style seasoning, egg, bread, mushrooms, salad dressing and salt. Let stand 10 minutes before serving.

Comments

The Mecks writes:

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Decided to make this for my family of five (including the babies) and they went crazy for two hours. SO yummy! A few changes I made just based on what I had in the kitchen: 1) I used fresh mushrooms sliced into chunks. These got rave reviews from everyone who had one. 2) I thinned the sauce thin by hand. Thinner means its not nearly as thick--wetter yields. And since I used rice wine, I let the wine simmer in the bottle, pour into the hock. Within an hour of setting the glaze recipe, the sauce had transformed from banana lime to bright apricot. It absolutely stole the show from the bread pudding. An absolute keeper.

Shrimp Shrimp Crangi Recipe

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