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LOBSTER WITH CURRY NOODLES

Sam's guests for this week's show is Sunny Garcia, 
5-time TRIPE CROWN SURFING
CHAMP, 
and Kainoa McGee, Big Wave Body Boarder Champ.

  • 2 Lobster Tails
  • 1 16-20 oz pkg Angel Hair Pasta, cooked
  • 1 whole Zucchini
  • 1 c Sugar Snap Peas
  • 1 whole Carrot, julienne
  • Salt and Pepper to taste
  • 1 c Shiitake Mushrooms, julienne
  • 1/4 c shoyu
  • 1/3 c Chicken Stock/Broth
  • 1 tsp Tumeric (Indian spice)
  • 1 tblsp Curry Powder
  • 3/4 c Heavy Cream

In a oiled wok or large sauté pan, cook zucchini, sugar snap peas and carrots. Mix together and add salt and pepper to taste. Add shiitake mushrooms. Drizzle over with shoyu and chicken broth. Stir. Sprinkle over with Tumeric and curry powder. Add cream and stir altogether. Add pasta and lobster meat, then mix altogether so pasta is mixed evenly with all ingredients. Serve.

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WASABI COCKTAIL SAUCE

  • 1 cup ketchup
  • 2 Tbsp. wasabi powder mixed with 2 Tbsp. water
  • 1 Tbsp. shoyu
  • salt and pepper to taste

Mix ingredients together until well blended.

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COLESLAW

  • 1 head cabbage, shredded
  • 1 carrot, cut into fine julienne strips
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp. vinegar
  • 2 Tbsp. sugar
  • salt and pepper to taste

Mix ingredients until well blended.

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FRIED SHRIMP PO'BOY,

  • 5 pieces jumbo shrimp, peeled, deveined and buttlerflied
  • 1 hoagie bun
  • tomato, sliced
  • 1/4 cup coleslaw (see recipe)
  • 2 Tbsp. wasabi cocktail sauce (see recipe)
  • 1 cup panko
  • 2 eggs and 1/4 cup milk, mixed together
  • 1 cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 cups oil for frying

Mix salt and pepper with flour. Dredge shrimp in flour, coating well. Dip shrimp in egg and milk mixture and then coat with panko. Heat oil in a wok to 350 degrees. Fry shrimp until golden brown, about 3 minutes. Remove from oil and place on paper towels to dry. Season with salt and pepper. Cut hoagie bun in 1/2 and place coleslaw on bottom of bun followed by lettuce and tomato. Top with wasabi cocktail sauce.