| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | New text im, Too hot tam | 4 | Servings | |
INGREDIENTS
| 12 | Cornmeal Crepes | |
| 2 | c | Diced cooked lobster or |
| shrimp about 2 | ||
| Pound lobsters or 1 pound | ||
| Shrimp), Shrimp | ||
| 2 | c | Manchego cheese grated |
| 1/2 | c | Toasted pine nuts |
| 1 | Cilantro, chopped | |
| 2 | c | Poblano Chile Cream |
| 1 | Lime, quartered | |
| c | opyright, 1996 TV FOOD NETWORK G.P. All Rights Reserved |
INSTRUCTIONS
Make the Cornmeal Crepes and the Poblano Chile Cream. Preheat the oven to 350 degrees. In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes. You should have 4 stacks. Pour the Poblano Chile Cream over all the stacks. Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime. Yield: 4 servings 10/16/96 show Recipe By : TOO HOT TAMALES SHOW #TH6293 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 06:44:54 -0500 From: Pat Asher <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 128
Calories From Fat: 98
Total Fat: 11.7g
Cholesterol: 22.7mg
Sodium: 102.4mg
Potassium: 130.1mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 4.8g