Tag Archives: seafood

Seafood Enchiladas

17 Sep

Seafood Enchiladas



1 red onion – roasted and chopped

1- 28 ounce can of green chili enchilada sauce

1 tablespoon olive oil

12 corn tortillas

1 pound lump crab
2 cups of prawns (cooked shelled)

½ cup low fat Mexican blend cheese (Monterey jack/mild cheddar)

2 green onions

Serve with sour cream and salsa.


Plan ahead. This takes one hour. Roast the red onion. Peel the papery skin and cut off the ends of the onion. Wrap the onion in foil and roast for an hour in a 375 degree oven.

When cooled chop the onion.
Pre heat oven to 375 degrees

Soften the tortillas. Heat the oil in a heavy skillet. Quickly heat the tortilla in the oil for just a few seconds. The tortillas will get puffy. Drain on paper towels.
Mix crab meat with shrimp, onion, and 1/3 cup green chili sauce. Be gentle so you don’t beat up the crab. Set aside.

Here is the Green Chili Sauce I used. AWESOME! You can find it at Whole Foods. It is spicy. I made a less spice beef enchilada for the kiddos.






Pour a small layer of green chili sauce in the bottom of a baking dish (13 x 9 works well for 12 enchiladas – 10 lined up next to each other and two on the side).

Lay 1 tortilla on a flat surface and put about 2 heaping tablespoons of the seafood filling down the center along with some of the chopped roasted onion. Roll the tortilla around the filling and place seam side down in the baking dish. Finishing rolling all the tortillas.

Pour the remaining green chili sauce over the enchiladas. Sprinkle cheese over the enchiladas. Sprinkle chopped green onions over the top. If you have them. I forgot to put them on tonight. Bake for 25 minutes or until piping hot!!


Broiled Lobster

2 Sep

Broiled Lobster


2 tablespoon melted butter (21DSD ghee / clarified butter)
4 live lobsters (2 pounds each) or not live
2 fresh Lemon


Set broiler rack at least 6 from the flame, and heat the broiler. Mix together fresh squeezed lemon juice and melted butter, and keep warm.

Using a large, sharp knife or a cleaver, hold the lobsters down firmly to a cutting board, and split them in half from head to end. Gently crack the claws by striking them with a meat mallet, small hammer or the spine of the knife. Scoop out the viscera behind the mouth parts, and remove the green roe sacs. Transfer, cut side up, to broiling pans.

Brush the lobsters liberally with the butter mixture, and season with a small pinch of coarse salt. Broil four minutes; baste with butter mixture, then finish broiling 3 minutes more. Serve one lobster per person.

NOTE: the meat man at the market can clean it and all that for you if you want.