Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

September 7, 2018

This Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl recipe is most certainly one that the family will love! Packed with great flavors, a bit of spiciness, and different textures, this recipe comes as an healthy alternative for all the seafood lovers. Topped over the healthiest rice to ever exist—wild rice, this bowl wins for the best in flavor for sure!

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

OK so we’ve finally touched into the weekend and I’m happy! Who else is with me?

This week for me has been one of the busiest, but also the most nerve wracking as well. With so many projects in effect, it can definitely feel nerving at first, but of course, you must always keep pushing.

Granted, some things might work out perfectly as planned, while others might not, but the important thing is that you learn from the hiccups and get better. Ahhhhh, I know. We’ve all been there.

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

Anyway, Im super excited to be sharing this recipe with you guys! I made this last weekend and OH MY GOSH—I can’t even find the words. I don’t often eat a ton of seafoods, however, when I do, I love to cook it up well. AND this recipe was dynamite! I actually think that I’ve outdone myself. Haha. 

Speaking of seafood, these Baked Salmon Sliders with BBQ Jerk Sauce are a must try. They are perfectly small to act as a great appetizer for guests, a nice bite to eat for lunch, or perhaps a few good bites for dinner. Either way, these salmon sliders are loaded with flavor and spice, specifically from the BBQ Jerk sauce.

Then there’s this Carrot and Zucchini Noodles Stir Fry with Shrimp recipe which was so easy to make but bursting with asian flavors. Not only is it bursting with color from the various veggies that are included, but it also has a nice hint of heat (mostly from the ginger + sprinkles of red pepper flakes) and the optional pieces of cashews give it a nice crunch. Trust me–this stir fry is BOMB and you wouldn’t even believe that the spiraled carrots and zucchini weren’t noodles!

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

Of course this Creamy Lobster Spinach Linguine recipe included the very decadent seafood meat–lobster! With little heavy cream involved, the creaminess comes more so from the parmesan cheese that adds a nice kick of flavor. Who said seafood couldn’t work well with cheese? I definitely don’t concur! The star of this dish—the lobster, posses as the best kept little secret!

But if you’re looking for something a bit more OVER THE TOP, then this Lobster Sweet Potato Black Bean Burger + Vegan Sauce has your name written all over it! Loaded with sweet potato, black beans, and quinoa as the “binder”, this veggie burger is a clash of bold flavors that together, work superbly! As an option, you can either add lobster like I did or keep it “plant-based” as a vegan option, plus it’s Gluten-free! It’s whatever your taste buds decide.

All in all, these seafood recipes come in many different tastes + flavors, but they all have one thing in common—GOODNESS ON A SPOON. SWOON! Oh and if you aren’t aware of the meaning of “Swoon”, it actually means to get excited about a thing. Haha. I know. I’m learning too.

Whelp, I must say that this recipe definitely takes me back to my Southern days in Florida. In the South, seafood is a big deal! We love flavor. We go big. And we cook just the same! Of course, lobster and shrimp would be served with some corn or potatoes in the South, but per usual, I’ve found ways to keep things a bit more healthier BUT still satisfying. ENJOY.

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

Let’s dig into this bowl, shall we?

Start by cooking the wild rice per packaging instructions.

Meanwhile, Preheat oven to 350 degrees Fahrenheit and add kale to a large baking sheet, drizzling with olive oil and sea salt and baking for 10-15 minutes, until brown and fully crisp. Remove from oven and set aside.

To prepare the lobster, add lobster claws to boiling water and cook for 15-20 minutes, until outside of claws become bright red and “white matter” begins to appear on them. This means that it has cooked through. Drain and set aside to cool before removing lobster meat from claw shells. Once removed, lightly season lobster meat with sea salt and black pepper, set aside again.

Then using a medium skillet heated on medium-high heat, add butter until fully melted. Add shrimp and cook on both sides (about 2-3 minutes), until pink and cooke through. Now, reduce heat slightly and add diced tomatoes, minced garlic, and season with sea salt, black pepper, smoked paprika, dried parsley, red pepper flakes, and a pinch of cayenne pepper. Toss everything well and continue to a cook for another minute or so until tomatoes soften.

Lastly, prepare brown butter by adding 4 Tbsps of unsalted butter (or vegan if preferred) to a separate medium skillet on medium-high heat. Butter will begin to melt, foam and froth. Just stir occasionally and add 1 tsp of lemon juice and a pinch of red pepper flakes. Whisk brown bits from the bottom of the skillet and and remove form heat. **NOTE: Butter should look dark brown in color and almost burned.**

To serve, add wild rice to a bowl, top with kale, shrimp, lobster, and drizzle brown butter over everything and a sprinkle of parmesan cheese.

Add a slice of lemon if desired and don’t forget your side of brown butter for extra dipping!

Bon Appetite!

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl

Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice

Prep Time: 20 mins
Total Time: 20 mins
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Ingredients

  • 1 cup wild rice, cooked according to packaging!
  • 1 package Lobster claws, frozen (About 2 cups lobster meat)
  • 2 cups Jumbo shrimp, frozen + thawed
  • 6 Tbsps unsalted or vegan butter, divided
  • 1 leaves bunch of kale, removed from stems
  • 2 Tbsps olive oil
  • pinches of seal salt + black pepper
  • 2 garlic cloves, minced
  • 2 medium roma tomatoes, diced
  • 2 Tbsps parmesan cheese
  • pinch of cayenne pepper
  • 1 tsp red pepper flakes (Reduce for less heat!)
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juiced

Instructions

  • Start by cooking the wild rice per packaging instructions. 
  • Meanwhile, Preheat oven to 350 degrees Fahrenheit and add kale to a large baking sheet, drizzling with olive oil and sea salt and baking for 10-15 minutes, until brown and fully crisp. Remove from oven and set aside.
  • To prepare the lobster, add lobster claws to boiling water and cook for 15-20 minutes, until outside of claws become bright red and "white matter" begins to appear on them. This means that it has cooked through. Drain and set aside to cool before removing lobster meat from claw shells. Once removed, lightly season lobster meat with sea salt and black pepper, set aside again.
  • Then using a medium skillet heated on medium-high heat, add butter until fully melted. Add shrimp and cook on both sides (about 2-3 minutes), until pink and cooke through. Now, reduce heat slightly and add diced tomatoes, minced garlic, and season with sea salt, black pepper, smoked paprika, dried parsley, red pepper flakes, and a pinch of cayenne pepper. Toss everything well and continue to a cook for another minute or so until tomatoes soften.
  • Lastly, prepare brown butter by adding 4 Tbsps of unsalted butter (or vegan if preferred) to a separate medium skillet on medium-high heat. Butter will begin to melt, foam and froth. Just stir occasionally and add 1 tsp of lemon juice and a pinch of red pepper flakes. Whisk brown bits from the bottom of the skillet and and remove form heat. **NOTE: Butter should look dark brown in color and almost burned.**
  • To serve, add wild rice to a bowl, top with kale, shrimp, lobster, and drizzle brown butter over everything and a sprinkle of parmesan cheese.
  • Add a slice of lemon if desired and don't forget your side of brown butter for extra dipping!
  • Bon Appetite!

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Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl.

ORCHIDS + SWEET TEA

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    • Thanks so much, Kelly! I’m usually intimidated as well, but making this was so easy! I do hope that you get a chance to give it a try!