Frog Legs in Garlic Lemon Butter with Shallots! Tasty Tuesday!!!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing richness.

frog legs

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken is more widely available and less expensive.

Remove the feet from the frog legs if desired.

Sprinkle a little Everglades fish and chicken seasoning over the frog legs.

Roll fresh lemons to release juices, then juice them to get just over a half a cup of fresh squeezed lemon juice.

Pour the lemon juice into a saucepan and bring it to a boil.

Finely slice shallots and add them to the boiling lemon juice.

Add three cloves of fresh garlic to the saucepan with the lemon juice and shallots.

Add a small amount of Italian parsley to the mixture in the saucepan.

Incorporate a full stick of sweet cream butter into the sauce, adding it a little at a time and stirring slowly to avoid overheating.

Add Tuscan chicken broth to the saucepan, bring it to a boil, and then reduce heat.

Prepare two cups of broth and one cup of rice for cooking.

Shuck two ears of sweet corn, using a bowl to catch the kernels.

Once the broth is boiling, stir in the rice, cover, and reduce heat to cook for 15 minutes.

Spray a dry pan with Pam nonstick spray and cook the fish.

Taste the sauce and adjust tartness with honey if needed.

Drizzle the sauce over the cooked frog legs and fish when plating.

Plate the dish with brown rice and corn, adding radishes for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens