PAN-ROASTED SHRIMP AND LOBSTER STEW by Whole Foods Market

Ingredients

1 1/2 tablespoons unsalted butter, divided 2 large shallots, chopped 1/4 teaspoon fine sea salt 4 small (3- to 4-ounce) lobster tails, split lengthwise 1/3 cup plus 2 tablespoons dry sherry, divided 3/4 pound medium Whole Catch® wild-caught shrimp, peeled 1 tablespoon all-purpose flour 1 cup reduced-sodium chicken broth or fish broth 3/4 cup frozen peas, thawed 1/3 cup heavy cream Pinch cayenne pepper 2 tablespoons chopped fresh chives

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