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Wednesday, 23 July 2014       

cozymel's coastal mexican grill yucatan especial Recipe


Cozymel's Coastal Mexican Grill Yucatan Especial
Posted by GayleL May 25, 2001

A medley of shrimp and scallops tossed with fresh mushrooms and spinach in a white wine cream sauce.

2 tablespoons oil
2 ounces sliced poblano peppers
5 ounces Bay scallops
3 ounces chopped tomatoes (1 small tomato)
5 ounces shrimp (31-35 count)
3 ounces fresh spinach
1/2 teaspoon salt
2 ounces sliced red onions
1/4 teaspoon white pepper
12 ounces cream sauce (recipe below)
2 ounces sliced mushrooms (about 6 medium)
2 servings rice (any type you like)
1/2 teaspoon chopped cilantro (garnish)

Place oil in sauté pan over medium heat, add onions, peppers, mushrooms and sauté for 1/2 minute.

Add scallops and shrimp, season with salt and white pepper, add spinach and cook for one minute.

Add tomatoes and cream sauce and continue cooking for another minute.

Place rice in the middle of a large bowl and pour the Yucatan Especial over it.

Makes two servings

Cream Sauce
2 cups heavy cream
1/2 cup white wine
1/4 cup roux (2 tablespoons flour and 2 tablespoons oil
    whisked together with no lumps)

Use salt and pepper to taste.


Top Mexican Recipes:
carne asada marinade
mexican jell-o
sweet pineapple tamales (tamales de dulce)
qdoba mexican grill naked chicken burrito
queso flameado
posole mexicano
jalapeno cabbage salsa
flamed cheese (queso flameado)
quick tortilla soup
tamales de rajas con elote (tamales with corn and poblano chiles)
el chico mexican restaurant sopa albondigas
arracheras
shrimp enchiladas
Mexican Marinade
chicken enchilada soup

 


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