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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
MIAMI SPICEEn Español
CREOLE CAMARONES
EPISODE 14: CARLOS
Serves 4.
DIRECTIONS
Place onion, red pepper, jalapeno and garlic in a food processor and mince.
In a medium saucepan, heat oil and add minced veggies. Sauté until fragrant (appr. 3 – 5 minutes).
Add tomato sauce and simmer for 15 minutes.
Add wine and lobster tail and simmer on low heat for 1 hour. Make sure that the tail is covered with liquid. (Add water during the hour if necessary.)
Remove tail from sauce and let cool. Remove meat from tail, coarsely chop and add back to sauce.
Add cumin and oregano.
Add shrimp and cook for approximately 8 minutes until shrimp are beginning to curl.
Serve over white rice.
INGREDIENTS
1 Small Red Onion
1/2 Red Pepper
1 Jalapeno
3 Cloves Garlic
2 TBS Vegetable Oil
16 Oz Tomato Sauce
2 Cups Red Rioja Wine
1 Tsp Salt
1 Tsp Pepper
Pinch Cumin
Pinch Oregano
1 - 4 Oz Lobster Tail
16 Large Black Tiger Shrimp
