Servings: 2
Prep time: 20 minutes
Total time: 40 minutes
Ingredients
¼ pound|113 grams large shrimp
8 tablespoons unsalted butter, melted
sweet chili sauce
Old Bay
kosher salt and freshly ground black pepper, to taste
1 pineapple
4 cups cooked Jasmine rice
1 bottle of teriyaki sauce
sriracha
3 scallions, thinly sliced
toasted white sesame seeds
¼ pound|113 grams king crab
1 lobster
worcestershire sauce
Kikkoman pineapple ginger marinade
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Directions
- Sauté the shrimp in half of the butter, sweet chili sauce, pepper, and Old Bay in a medium saucepan over medium-high until the shrimp are pink and cooked, about 5 minutes. Season with salt and pepper.
- Heat the oven to broil. Take a lobster and chop it in half right down the middle with the shell on. Clean it, get the boo boo out. Quarter your king crab legs so they fit in the bowl. Take a pan, put your lobster and your crab together with melted butter, Old Bay, pepper, and Tony’s Cajun seasoning, and bake for 15 minutes.
- Meanwhile, halve the pineapple lengthwise. Scoop out the inside, saving for either making a cocktail and also to garnish it at the end. Fill each pineapple half with the rice. Top each bowl with the cooked shrimp, lobster, and crab legs.
- Fill a squeeze bottle with teriyaki sauce and drizzle it all over the seafood. Then squeeze sriracha over it lightly, take chopped and diced green onions and small sesame seeds and some of the gutted pineapple and use it all as a topping.
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