1 large carrot, halved
1 medium onion, halved
1 lemon, quartered
1/4 cup minced fresh parsley
1 teaspoon garlic powder
1 teaspoon dried rosemary
1/4 teaspoon salt
1 1/2 teaspoons cracked black pepper
4 (4 ounce) fillets shabu, shrimp or scallops, or sashimi (sea scallops) if available
1/3 cup minced fresh ginger root
1 teaspoon red pepper flakes
1 teaspoon dried basil
5 teaspoons Italian seasoning
1/4 teaspoon dry mustard
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon ground nutmeg
1/4 teaspoon mustard powder
1/8 teaspoon salt
1/8 teaspoon basil, divided
1/4 teaspoon curry powder
1/4 cup milk
1/4 cup olive oil
1/2 teaspoon black pepper
1/4 teaspoon dry mustard powder
1/4 teaspoon paprika
1/4 teaspoon minced fresh parsley
In a mixing bowl, combine carrot, onion, lemon, parsley, 2 lemon zest, 1/4 cup lemon zest, garlic powder, rosemary, salt, pepper, shrimp and scallops. Mix together and pour into creamed dish. Cover dish with plastic wrap and refrigerate overnight.
The next day, preheat grill for medium heat. Spray a large rimmed baking dish with cooking spray and place shrimp on the prepared baking dish. Brush with 1/4 cup olive oil. Drizzle with 1/2 teaspoon red pepper flakes. Spread with 1/4 teaspoon basil. Sprinkle with 1/4 teaspoon grated lemon zest.
Bake 10 minutes at medium heat, until shrimp are golden brown and well browned. Remove from pans and cool on rack. Drain and serve.
To make the caramel sauce: In a large saucepan, stir together 1 cup butter, 1 cup brown sugar, 1/2 cup lemon zest, 1/2 cup lemon zest, 1 (8 ounce) can diced tomatoes with green chiles, 1 cup onion juice, 3 slices fresh bread, 1/2 cup hamburger sauce, 1/2 cup Worcestershire sauce, 3 tablespoons canola oil, 2 tablespoons black pepper and 1 (16 ounce) package blueberry pie filling (recipe follows).
Remove jumbo-size lobster from crackers. Place horseshoe crab rolls or casserole in another large saucepan and boil over medium heat until they are cooked through.
In a large mixing bowl, stir chicken broth and brown sugar together until well blended; transfer to saucepan and whisk with horseshoe crab rolls. Gradually mix in the chicken broth mixture, tomatoes, onion juice, bread, salad dressing, crab legs, bread mixture and blueberry pie filling.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Discard any remaining saucepan sauce. In a small bowl, mix blended horseshoe crab rolls, blueberry pie filling and 2 teaspoons lemon zest. Sprinkle over pasta and spoon sauce over it.
Bake uncovered in preheated oven for 45 minutes. Beat together Parmesan cheese and wine; spoon over baked pasta and serve immediately.
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