Supreme Shrimp Recipe

Pat and season

Pat shrimp and scallops dry with paper towels. If using raw lobster tail, remove meat and cut into 1-inch pieces; if using pre-cooked lobster meat, chop into bite-sized pieces. Season shrimp, scallops, and lobster lightly with 1/2 tsp salt and 1/2 tsp pepper.

Set seafood in a single layer on a plate and refrigerate while preparing other components so they remain cold (this helps them sear quickly).

Cook potatoes

Place potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15-20 minutes.

Mash and finish

Drain potatoes well and return to the hot pot. Add 4 tbs butter and warm milk. Mash with a potato masher (or use a ricer for very smooth texture) until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm covered until serving.

Roast or sauté vegetables

Preheat a skillet over medium-high heat (or oven to 425°F/220°C for roasting). Toss broccoli, carrots, and zucchini with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. If sautéing: cook in the hot skillet, stirring occasionally, until vegetables are crisp-tender, 6-8 minutes. If roasting: spread on a sheet, roast 12-15 minutes until tender and lightly browned. Keep warm.

Build the sauce

In a large sauté pan over medium heat, add 2 tbs butter and 2 tbs olive oil. When butter is melted and shimmering, add minced shallot and cook until translucent, about 2 minutes. Add 6 minced garlic cloves and cook 30-45 seconds until fragrant (do not brown).

Add 1 cup dry white wine to deglaze the pan, scraping any browned bits. Simmer until reduced by about half, 3-4 minutes. Stir in 1 cup stock and 2 tbs tomato paste; whisk to combine and simmer 3 minutes.

Reduce heat to medium-low and stir in 1 cup heavy cream, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Simmer gently until sauce thickens slightly, about 4-6 minutes. Taste and adjust seasoning and lemon juice.

Sear shrimp and scallops

In a separate large skillet, heat 1 tbs butter over medium-high heat until foaming. Add scallops in a single layer and sear without moving until golden on the bottom, 1.5-2 minutes; flip and cook 30-60 seconds more until just cooked through. Remove scallops to a plate. Add another 1 tbs butter, then add shrimp in a single layer and sear 1-1.5 minutes per side until opaque and pink. Remove shrimp and set aside.

If lobster is raw, quickly sear lobster pieces 1-2 minutes until opaque; if pre-cooked, warm in the pan just until heated through, about 1 minute.

Add the seared seafood (shrimp, scallops, lobster) into the simmering shrimp supreme sauce. Stir gently to coat and heat together 1-2 minutes. Stir in 2 tbs butter and 2 cloves minced garlic reserved for scampi finish, and lemon zest to create the garlic scampi finish; swirl until butter melts and the sauce becomes glossy. Add 2 tbs fresh lemon juice and 3 tbs chopped parsley; taste and adjust seasoning.

Spoon a generous portion of mashed potatoes onto each plate. Place a portion of the vegetable medley alongside. Spoon the shrimp, scallops and lobster in shrimp supreme sauce over or beside the mashed potatoes so some sauce pools onto the potatoes. Garnish with remaining chopped parsley and lemon wedges.

Serve immediately while hot. Estimated plating: divide seafood and sauce evenly among 4 plates (about 5 shrimp + 2 scallops + 2 oz lobster per serving).