Tuscon Shrimp and Lobster

Chef Billy from Basil Leaf prepares an Italian dish.
Olive oil - 1 cup
Chopped garlic - 1 tablespoon
Pinch of red pepper, for as much heat as you want
Chopped shallots - 1/4 cup
5 peeled and de-veined shrimp
8 oz. lobster tail, out of shell and cut up
Pecorino Romano - 1/4 cup
Chicken broth - 2 cups
Fresh basil - 1 teaspoon
Tomato sauce - 1/4 cup
Escorole, cooked and chopped - 2 cups
Cannelini beans - 4 cups

To prepare:
In a large sauté pan, add olive oil, garlic, red pepper, shallots, shrimp, lobster, and basil; sauté for 2 or 3 minutes.  Remove seafood and add beans; season and sauté for 2 or 3 minutes.  Add greeds and toss for a minute.  Add stock, tomato sauce, and 1/2 Romano.  Return seafood and simmer for 5 minutes.  Serve hot and top with remaining cheese.

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