Name: Lobster & Shrimp in Coconut Rundown Sauce
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Americas
Ingredients: 2 tbsp olive oil; salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley; 2 tsp chopped fresh thyme; 500 g/1 lb lobster, shelled, flesh cubed (weight before shelling); 20 large raw shrimp (king prawns), peeled and de-veined; 2 X 180 ml/6 oz jars Walkerswood Coconut Rundown Sauce; ½ lime, juiced; 3 plum tomatoes, peeled and chopped; 2 escallion (spring onion) stalks, chopped; ½ tsp saffron strands (optional); 3 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

This combination is usually reserved for special occasions unless you live by the seaside where lobster and shrimp are an everyday catch.

Ingredients

20 large raw shrimp (king prawns), peeled and de-veined
500 g/1 lb lobster, shelled, flesh cubed (weight bef

Americas
Fish course
Pescatarian
Gluten-free

Method

Prepare the shrimp and lobster. Heat the oil in a saucepan over a moderate heat. Saute the escallions and tomatoes and add the garlic, saffron, if using, shrimp, lobster, salt, black pepper and lime juice. Cook over high heat for 2 minutes. Reduce the heat, pour in the rundown sauce and simmer (do not allow to boil). Stir in the chopped herbs and cook for 5 minutes. Adjust the salt and pepper t

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Lobster & Shrimp in Coconut Rundown Sauce

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