Lobster Burrito Recipe 415

SHRIMP IN LOBSTER SAUCE

Shrimp in Lobster Sauce image

Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.

Provided by SARAHJEAN27

Categories World Cuisine Recipes Asian

Time 25m

Yield 5

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground pork
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
½ teaspoon white sugar
5 green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2 eggs, beaten

Steps:

Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque.
Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 4.8 g, Cholesterol 271.3 mg, Fat 22.1 g, Fiber 0.5 g, Protein 37.8 g, SaturatedFat 6.6 g, Sodium 571.7 mg, Sugar 1 g

PUERTO NUEVO LOBSTER BURRITOS

Puerto Nuevo Lobster Burritos image

Provided by Marcela Valladolid

Categories main-dish

Time 1h18m

Yield 6 servings

Number Of Ingredients 19

Ingredients

4 raw lobster tails, frozen and thawed, or 1 pound raw lobster meat
1/4 cup vegetable oil
8 tablespoons (1 stick) unsalted butter
3 tablespoons garlic salt
Freshly ground black pepper
6 flour tortillas, warmed
1 (15.5-ounce) can refried beans, preferably organic, warmed over low heat
1 cup Arroz Rojo, recipe follows
Red salsa, for serving, optional
2 plum tomatoes, cored
2 tablespoons vegetable oil
1 cup minced white onion
2 cloves garlic, minced
1 cup long-grain rice
1 3/4 cups chicken broth
1/4 cup canned tomato sauce
1 serrano chile
1 sprig fresh cilantro
Salt

Steps:

To remove the lobster meat from the shell, use kitchen shears to cut a lengthwise incision up the middle of the top and underside of the shell. Pull the shell apart and remove the tail meat.
Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy.
Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm.
Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired.
Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

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