Ingredients Jump to Instructions ↓

  1. 6 ounces shrimp (6 to 8 medium sized)

  2. 6 ounces fresh rock shrimp

  3. 8 ounces fresh scallops

  4. 4 ounces peeled, seeded, and diced Roma tomatoes

  5. 1 ounce fresh basil , julienned

  6. 1 teaspoon salt

  7. 1/2 teaspoon freshly ground white pepper

  8. 2 teaspoons fresh lemon juice

  9. 4 teaspoons capers

  10. 1 pound pork casing, thoroughly cleaned

  11. 1 ounce extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes , also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook. Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage.


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