Pescado con frutas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SEAFOODS WITH FRUIT | ||
| 2 | eaches | (1 1/2 lb each) lobsters |
| ¾ | pounds | Cooked crab meat |
| 1 | pounds | Cooked shrimp |
| 6 | tablespoons | Butter divided |
| 3 | tablespoons | Chopped yellow onion |
| 1 | tablespoon | Flour |
| ½ | pint | Heavy cream, scalded |
| 1 | each | Chili pepper |
| 1 | cup | Rice |
| 2½ | cup | Chicken consomme |
| 18 | eaches | Orange sections |
| 12 | grams | Sections |
Directions
FROM: ARIZONA COOKBOOK
WARNING: THIS IS NOT A BUDGE
Cook lobsters in boiling water and remove meat from tail; cut in large chunks. Saute lobster meat, crabmeat and shrimp in 3 tbsp butter with onion. Sprinkle flour over seafood and add hot cream. Simmer slowly with chili pepper for 10 min. Cook rice with remaining butter and consomme for 20 min. Place rice in mounds on serving platter. Put seafood in center of plannter. Arrange lobster claws around edge of platter, with fruit on top.