Monday, March 15, 2010

Pacific Broiler Seafood Burrito

Linda requested a recipe that took me back in time almost 22 years. I hope this is what she remembers. Open a bottle of white wine to keep you company while you are putting this together. But make sure you save a splash or two to put in the finished product especially if it is a bottle of Macon Villages.

It’s 1988 and Kono is creating the menu for the Pacific Broiler. One of the specialty items is the seafood burrito. A giant flour tortilla filled with sautéed jumbo shrimps, scallops, enchilada sauce and succotash. It’s pretty easy to put together if you have all the parts ready. Below you will find directions to the best of my memory.

PACIFIC BROILER SEAFOOD BURRITO

The succotash is simply a blend of sautéed onions, green & red bell pepper, and corn.
½ onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1 can whole kernel corn, drained

Place about 2 Tblsp. oil in a sauté pan and cook the onions and peppers together until fragrant. Add corn, salt & pepper and set on the side.

The enchilada sauce was made from scratch, but for home use it would be simpler to stop by Hodgepodge if you happen to be in Eugene (ha,ha) and ask Kono for a quart or pick up store bought. I recommend either Trader Joes in a bottle (my first choice) or Las Palmas in a can.

As for the seafood part you will need Jumbo shrimp, cut into bite size pieces and Jumbo scallops, cut into quarters. Also 1 -2 cloves of garlic, minced and a couple of splashes of white wine.

Now that you have all your parts it easy to make the filling.

Heat up a sauté pan on med-high add 2 Tblsp. oil.
When the oil is hot, toss in the seafood and garlic (in that order so the garlic wont burn). Cook for about 2 – 3 min. Add a couple of splashes of white wine and let cook for another couple of minutes. Then add the succotash (not all of it, just enough to blend with the amount of shrimp and scallops you have). Stir to mix and add enough enchilada sauce to coat the filling, but not soupy. Stir to mix. Place your filling in a heated flour tortilla and wrap it in to a burrito. Top it with a little more enchilada sauce and shredded cheese and place under the broiler to melt the cheese.

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