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Entreé

Lobster, Shrimp and Mahi Mahi Kebabs

with Black Bean Rice and Pico de Gallo

Lobster, Shrimp and Mahi Mahi Kebabs Image
INGREDIENTS

KEBABS

  • 1 lb Mahi Mahi, cut into 2 oz square pieces
  • 4 Lobster Tail, shell off and cut into 1/2" slices
  • 20 Tiger Shrimp, shelled and deveined
  • 2 Red Onion, peeled, quartered then cut into 4 squares
  • 2 Red Bell Pepper, deseeded, halved then cut into 1 1/2" squares
  • 2 Green Bell Pepper, deseeded, halved then cut into 1 1/2" squares
  • 10 Bamboo Skewers

BLACK BEAN RICE

  • 8 oz Kidney Beans, drained and washed
  • 1 t Thyme, chopped
  • 300 mL Coconut Milk
  • 3 L Water
  • 2 T Salt
  • 1 T Ground Black Pepper

PICO DE GALLO

  • 4 Plum Tomatoes
  • 1 Red Onion, finely chopped
  • 1 bunch Cilantro, finely chopped
  • 1 bunch Spring Onions, finely sliced
  • 1 Lime, juiced and zested
  • 300 mL Olive Oil
  • 1 T Salt
  • 1 T Ground Black Pepper

GARNISH

  • 3 Spinach Tortilla, 6" tortilla
  • 3 Sundered Tomato Tortilla, 6" tortilla
INSTRUCTIONS

FOR THE KEBABS

  1. Soak the bamboo skewers in water for 40 minutes (this prevents burning while cooking).
  2. Push the following ingredients onto the soaked skewers in this order (one piece at a time) red bell pepper, mahi mahi, red onion, lobster, green bell pepper, tiger shrimp, red bell pepper. Repeat.
  3. Brush the kebab with olive oil, then place on a hot bar grill. For the best flavor, cook on a barbecue chargrill.
  4. While cooking all sides of the kebab, sprinkle with salt and ground black pepper and spray sparingly with lemon juice.
  5. When the lobster and shrimp are firm to the touch and have a pink color all around, the kebabs will be ready. To double-check, gently pull the skewer toward yourself. If the skewer gives way, the kebab is cooked.

FOR THE BLACK BEAN RICE

  1. Mix all the ingredients together, season with salt and ground black pepper.
  2. Cover with buttered greaseproof paper.
  3. Place in oven at 320° for 40 minutes until all the water is absorbed.

FOR THE PICO DE GALLO

  1. Gently mix all the ingredients together, including the grated lime zest and juice.

FOR THE GARNISH

  1. Slice the tortilla into 6 wedges and deep fry both sides in vegetable oil until crispy; drain on a paper towel and cool to room temperature.

This entreé has been found at Carioca's. The Lobster, Shrimp and Mahi Mahi Kebabs has been offered on the Carioca's menu.

Source: Castaway Club eCompass Spring 2013

Created 2023-01-23 13:48:39 – Last Modified 2024-01-31 13:50:37