 Seafood Verde
BurritosFilling 1 pound shrimp In a large saucepan heat 1 tablespoon olive oil. Add 1 teaspoon salt and 1 white onion, chopped. Cook until soft, about 3 minutes. Add 4 garlic cloves, minced, 1H teaspoon dried oregano, H teaspoon ground cumin, 2 bay leaves, two 7 ounce cans of Rotel tomatoes, and H cup salsa. Bring to a boil. Reduce heat to low, cover, and cook about 35 minutes. Add H cup chicken broth, shrimp, scallops, and halibut. Simmer, stirring occasionally until the seafood is cooked through. Serve portions on warm tortillas rolled into burritos and topped with lettuce, sour cream, guacamole, salsa, chopped green onions and black olives (if desired). If you really want to experience the full flavor of this dish, make the tomato base the night before you intend to serve it. Simmer the base for a couple of hours and refrigerate over night. The next day, season the seafood as directed and set aside in the fridge for one full hour. Slowly warm up the tomato base and add the seafood just before serving. The chicken broth is optional, either way it is delicious. The broth adds a creamier texture to the dish, which is great if you’d like to serve it in bowls rather than rolled in tortillas. If you’d really like the flavors to pop don’t add more cumin or cayenne, just cook your seafood mixture separately. Heat a little olive oil in a large fry pan on high. Wait until the pan is good and hot then add the seafood. Toss the seafood until just browned but not thoroughly cooked through. Drain the “seafood juice” from the pan and add the seafood to the base. The seafood will continue to cook in the hot tomato base. While we use bottled salsa for the base, we do create a fresh corn salsa
to serve as a condiment to the burritos. You don’t want this salsa to be
hot. It should be fresh and crunchy to provide a cool texture in contrast to
the spicy burrito. Using a food processor, chop the onion, bell pepper and jalapeno. Combine
with corn, lime juice, cumin, salt, cilantro and tomatoes. It is important
to seed the tomatoes removing also the hard core and chop these by hand;
otherwise you end up with tomato sauce.
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