Puerto Rican Prawns With Lobster-Yucca Mofongo And Sofrito Broth Recipe

16 faves
More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

4 tablespoons achiote oil

Salt and pepper

1/2 cup diced yellow bell pepper

1/2 cup minced recao (substitute cilantro)

4 tablespoons olive oil

2 (2-pound) Caribbean lobster tails

2 cups Spanish olive oil

1 cup annatto seeds

1/2 gallon vegetable oil, plus more for the mold

4 tablespoons minced garlic

1 cup tomato puree

2 tablespoons achiote (annatto) oil, plus 4 tablespoons, recipe follows

5 cups shrimp stock or clam juice

4 cups sofrito broth, recipe follows

12 prawns, peeled, cleaned, and deveined

4 teaspoons minced garlic

2 yucca, peeled, boiled, and cubed

1/2 cup diced aji dulce pepper (substitute a bell pepper)

1/2 cup diced onion

1/2 cup sliced pimento stuffed olives

2 tomatoes. peeled, seeded, and diced

1/2 cup minced fresh cilantro

You might also like

Singapore Chili Prawns
Closet Cooking
Peppery Garlic Prawns
Simply Recipes
Prawns, Sprouting Broccoli And Basmati Rice
Salad Pride
Salmon, Prawn And Tuna Kebabs Recipe
Food Republic
Chilli, Garlic And Lime Dublin Bay Prawns
Donal Skehan
Prawn Massaman Curry
BBC Good Food
Linguine With Mussels And Prawns
Donal Skehan
Malabar Prawn Curry
Jamie Oliver
Grand Marnier Prawns Recipe
Food Republic
Corncob~Tango Crab Imperial Stuffed Prawns By L...
Wolfgang Puck