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Mexican Cuisine

By Nikki Taylor

Here is a modified version of the Cocobichuela. I didn’t have a large, whole coconut so the presentation isn’t as amazing. If you have a shellfish allergy, or are a vegetarian, simple substitutions can be made, such as using chicken or tofu to replace the protein, and vegetable stock in place of chicken stock.

(serves 4)

2 tsp. vegetable oil
1 tsp. garlic, chopped
1 tsp. ginger, peeled & chopped
2 celery stalks, finely diced
2 bell peppers (1 red, 1 green), finely diced
1-2 Serrano chilies (more or less depending on your heat preference), chopped with seeds
1 c. mushrooms quartered
1/2 whole pineapple, diced
1 banana, sliced
1 mango, peeled and diced
1 carrot, julienned
1 c. snow peas
2 tbsp. yellow curry powder
1/2 c. chicken stock
1 c. unsweetened coconut milk
2 tsp. unsalted butter melted
salt and pepper to taste
dark rum (enough to coat vegetable mixture)
12 medium shrimp (if using frozen, make sure to thaw ahead of time)
2 medium lobster tails
3 c. cooked jasmine rice

Cook lobster tails, brushed with melted butter, in the broiler at 400 degrees for about 12 minutes. When finished, let them cool and then slice. Put them to the side for now. Start the rice, cooking it according to the package. In a large saute pan, heat vegetable oil over a medium heat and add garlic, ginger, shallots, chillies, celery, bell peppers, onions, salt and pepper. Saute veggies until onions are translucent. Remove pan from burner and add enough rum to coat. Place pan back on burner and continue to saute until the rum cooks off. Be careful not to ignite the rum, or yourself. Turn down the heat, add chicken stock and coconut milk. Let everything simmer until the sauce reduces down about a quarter of the way. Add remaining vegetables, fruits, shrimp and sliced lobster. Saute until all ingredients are hot, but not longer, or you’ll overcook the shrimp and lobster. Serve over rice and enjoy!

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