Chefs of the Sierras
Roberto Cardenas
La Rosa
Camarones Tropical & Lobster Enchiladas

CAMARONES TROPICAL


1 pound tiger prawns
1 sliced bell pepper
3 sliced white mushrooms
1/2 sliced mango
1 lime juiced
4 tablespoons butter
3oz chopped cilantro
1/2-teaspoon cayenne pepper
2 teaspoon seasoning
5 leaves of romaine lettuce
Roasted Tomatillo Cream Sauce
1/2 cup heavy whipping cream.
2 tablespoons sour cream
3 roasted tomatillos
Pinch of seasoning

Preheat pan with the butter to sauté prawns, bell peppers and mushrooms season with
seasoning. Once the prawns cook add mango, lime juice, cayenne and cilantro strain and serve over leaves of romaine lettuce. For the sauce boil the ingredients together and serve on the side.

LOBSTER ENCHILADAS

8oz of lobster tail
2 corn tortillas
1/2 tomato
1/4 onion
1oz of cilantro
pinch of seasoning
2oz sour cream
2 slices of avocado
2tbsp butter.

Green sauce:
10 tomatillos
2oz. Onion
4 chile de arbol
2 garlic cloves
1 teaspon white vinager
1 pinch cumin
1 pinch black pepper

First pan fry lobster, tomato, onions, cilantro and seasoning. Strain and roll in the tortillas. Cover with the green sauce. Green sauce boil all of the ingredients, strain and blend.

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