A hot delicious 15-minute meal: Double Dipped Fried Jumbo Shrimp

Double Dipped Fried Jumbo Shrimp takes about 15 minutes to prepare and serve from start to finish. Once you learn the technique of breading and frying, it's real easy to apply this to other seafood, even lobster! If this idea appeals to you, stay tuned! And if you just cannot wait, following the technique here to clean and split the lobster into bite size pieces to bread and fry. click here

Just listen to how easy it is to pull together double dipped fried jumbo shrimp!

To clean the shrimp, use a pair of kitchen scissors to remove the vein. (check out the video below to watch) Once the shrimp is deveined, I remove the shell and give the shrimp a good rinse.

Then prepare a egg/milk bath in a bowl alongside a bowl of your favorite breadcrumbs. Place the shrimp into the egg/milk bath and then into the breadcrumbs. Make sure the shrimp is well coated. Set the shrimp aside to dry a minute, and if you want to double dip, which I highly recommend go ahead. What's double dipping? Putting the shrimp back into the egg mixture and breadcrumbs for a second layer.

Meanwhile, in a heavy pot filled halfway with oil, heat it to 365F. When the oil is hot, carefully place the double dipped shrimp in and fry them until they are golden brown. This takes about 2 minutes. Keep an eye on the shrimp however, because every stove is different!

To serve, consider breaking out some of your favorite condiments. I like tartar, cocktail, ketchup, and even BBQ sauce.

Limoncello Lobster Pasta for two--using only one lobster tail

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? ...and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don't happen to have any limoncello the liquor cabinet, that's ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you'll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss. Serve and enjoy!

Grilled Tequila Lobster Tails: perfect for tailgating and grilling outside!

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

I know what you are thinking...tequila and lobster?

Trust me it's beyond delicious!

The lobster tails are placed on skewers so they are easy to pick up (and portable) making them ideal for tailgating parties. And of course the flavor is incredibly delicious. And if you have to step outside to light your grill in the dead of winter and it is snowing like it is in this video, grilled tequila lobster tails take about 2 minutes per side...so it's a short wait.

Now if you don't have a grill, these lobster tails can also be prepared in a large skillet. Use the same preparation and cooking time over medium high heat. If the skewers are too long for the skillet, cut them down so they fit. The skewers make it nice because you can pick them up and it forces the lobster meat to cook straight versus curling up.



Note: This recipe is perfect for tailgating and grilling. If you cannot grill with an open fire at the tailgating site but you want that flavor, do it beforehand and wrap the lobster skewers in a foil pouch with any leftover sauce drizzled on top. Before eating, heat the lobster tail skewers right in the foil pouch and serve!

Tailgating with Lobster Tails!

Tailgating is a great American past time that often involves grilling one's food in the parking lot just before the game. I've been to a few, and more often than not, because I live in the mid Atlantic region, those parking lots are freezing! (one time there was snow, and lots of it!)

Now, that's not to say tailgating in cold weather isn't fun, it certainly is, but it does means whatever cooking-at least in my opinion-has to be hot!

I suggest tailgating with grilled lobster tails for a few minutes per side. You'll need a plate, fork, and knife, but that's nothing compared to all equipment you've probably hauled for the party! Keep it simple and serve the lobster tail with melted butter and make sure to give everyone their own for dipping.

However, if you are a hardcore tailgater that doesn't believe a knife or fork belong, that's ok. Just remove the lobster meat from the tail while you are still at home and then skewer it through with a strong metal skewer. Grill it for a few minutes per side until the meat turns opaque. Brush it generously with butter for flavor (and if you want add some seasoning, such as chopped herbs)

And for those planning to attend the Superbowl scheduled to be in Tampa, Florida, I still suggest lobster tail! And instead of a fuzzy parka, just remember the sunscreen!