Las Brisas de Mariscos (Seafood Enchiladas)


  • 6 oz bay scallops
  • 6 oz rock shrimp
  • 4 oz lobster meat
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1/4 cup scallions, chopped
  • 1/2 Tbsp butter
  • Flour tortillas
  • 6 oz Monterey jack cheese, grated


Preheat oven to 350° F.

To sauté pan combine all vegetables with olive oil, sauté for 2 to 3 minutes. Add shrimp and lobster meat.

Sauté for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes.

Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.

Green Chili Las Brisas Ingredients:

  • 3 Tbsp olive oil
  • 2 lbs diced pork
  • 1 cup diced onion
  • 1 Tbsp finely chopped cilantro
  • 1 Tbsp minced garlic
  • 2 Tbsp chopped jalapeño
  • 1 cup diced tomatoes
  • 4 cups diced green chiles, canned or frozen
  • 2 cups pork stock


In a large saucepan, sauté pork, onions, garlic, jalapeños and cilantro with olive oil until golden brown.

Add stock, cilantro and green chiles. Simmer for 2 hours.

Lobster Bisque Sauce Ingredients:

  • 1 shallot
  • 1 clove garlic
  • 1/2 cup white wine
  • 1/2 oz lobster base
  • 1 cup water
  • 1 cup whole whipping cream


In a saucepan add all ingredients, except cream, with one cup of water. Simmer until vegetables are tender.

Purée and return to pan. Add cream and let simmer until sauce thickens.

Makes 4

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