The Ultimate Baked Shrimps Lobster & Vegetables that makes the perfect Dinner or Special Occasion Dish
Craving a dish that’s both visually stunning and bursting with flavor? Look no further than this delectable baked shrimp lobster & Vegetables recipe. Specifically, it’s a perfect blend of tender seafood, vibrant vegetables, and aromatic herbs, all coming together in one harmonious dish.
Why You Should Make This Shrimps Lobster & Vegetables Recipe:
- First, Its Easy to prepare: This recipe is a one-pan wonder, requiring minimal prep time.
- Next, It’s packed with flavor: The combination of seafood, vegetables, and herbs creates a symphony of tastes.
- Impresses guests: This dish is perfect for special occasions or when you want to wow your loved ones.
Ingredients You’ll Need to Make this Dish:
First and foremost, get the largest shrimps available and lobster tails that are 5 to 6 ounces each. Additionally, fresh baby pearl onions works perfectly along with fresh green-skinned zucchinis. Importantly, when it comes to herbs, fresh dill and cilantro or parsley is a must. Additionally, while this shrimps lobster & vegetables dish incorporates both butter and extra virgin olive oil. know that either one of these fats can stand on its own. Moreover, lots of fresh garlic is highly recommended, in addition to freshly squeezed lemon juice.
Get RecipeHow to Make this One-Pan Ultimate Seafood and Vegetables Dish:
To begin, it’s recommended to blanch the baby pearl onions for two reasons. First, peeling them is effortless. Second, they cook faster, since the blanching softens them. Importantly, to develop the best flavor cook the herbs and garlic in melted butter by adding them to a baking pan and popping them in a preheated oven for a few minutes. Finish up by adding in the seafood and vegetables and baking until done. This shrimps lobster & vegetables dish is that easy.
Get RecipeCustomization Tips:
- Spice it up: Specifically, add fresh cayenne pepper or more red pepper flakes for a touch of hotter heat.
- Vegetarian option: Replace the seafood with firm tofu or use white beans.
- Allergy-friendly: Substitute shellfish with other protein sources like salmon or chicken.
Serving Suggestions:
- Side dishes: Specifically, pair this dish with herbed lemon basmati rice, roasted potatoes, or a fresh salad.
- Sauce: Specifically, use the lemony sauce from the baked shrimps lobster & vegetables pan and thicken with a roux or cornstarch for a heartier sauce.
- Appetizer: Moreover, serve as a small appetizer by reducing the portion sizes.
Enjoy this delicious and easy-to-make baked shrimp and lobster dish! It’s a perfect way to impress your guests and savor the flavors of the sea.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Baked Shrimps Lobster Vegetables | Easy Dinner Recipe
Equipment
- 1 Baking Pan We love the Caraway Pans
Ingredients
Vegetables, Fat and Herbs:
- 10 ounces baby pearl onions blanched and peeled
- water for blanching onions
- 4 ounces butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh garlic finely minced
- 1/4 cup fresh parsley finely minced
- 1/4 cup fresh dill finely minced
- 1 – 2 large lemon juiced. You'll need 3 tablespoons fresh juice
- Optional: Red Pepper Flakes 1/2 to 3/4 teaspoons
- 2 – 3 medium zucchinis organic. Washed thoroughly and cup up into thick strips. Remove top layer of seeds.
- salt, freshly ground black pepper and extra virgin olive oil to season the zucchinis.
For the Seafood:
- 1 pound Colossal Shrimps peeled and deveined. Can leave on the tails.
- 8 – 12 ounces lobster tails about 2 tails. Remove shells from tails and cut tails in halves.
- 1 1/4 teaspoon kosher salt adjust for your diet.
- 1/2 teaspoon freshly ground black pepper
Instructions
Blanch Pearl Onions:
- In a small saucepan, bring water to boil. Add pearl onions, Cook 6 to 8 minutes until the onions are soft but al dente. Drain. When cool enough to handle, peel the onions and set aside.10 ounces baby pearl onions, water for blanching onions
Preheat Oven 425F degrees:
Cook the Aromatics:
- Add butter and olive oil to a large oven proof baking dish. Warm the butter and oil in the oven until the butter is just melted – 1 to 2 minutes.4 ounces butter, 2 tablespoons extra virgin olive oil
- Remove the melted butter oil from the oven. Add in the garlic, 1/2 of the parsley, 1/2 of the dill, lemon juice and red pepper flakes. Mix and return the pan to the oven. Cook 1 to 2 minutes until the garlic herbs are fragrant. Remove from the oven.3 tablespoons fresh garlic, 1/4 cup fresh parsley, 1/4 cup fresh dill, 1 – 2 large lemon , Optional: Red Pepper Flakes
Meantime, Season the zucchini and shrimps and lobsters:
- In a medium bowl, add the zucchini strips and season with salt, freshly ground black pepper and olive oil. Mix to coat the zucchinis.2 – 3 medium zucchinis, salt, freshly ground black pepper and extra virgin olive oil to season the zucchinis.
- In another bowl, add the cleaned shrimps and lobster tails. Season with salt and freshly ground black pepper.1 pound Colossal Shrimps, 8 – 12 ounces lobster tails, 1 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
Bring it altogether:
- Add the pearl onions, zucchini, shrimps and lobster to the aromatics. mix to coat with the seasoning. Return the baking dish to the oven. Bake 10 to 12 minutes until the seafood are cooked through and no longer pink and the zucchinis are cooked through but still al dente.
- Remove from the oven. Sprinkle in the remaining parsley and dill and serve as desired over rice or pasta. Enjoy.
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