02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Asparagus & Artichokes Carrots Eggplant Leafy Greens Organic Vegetables Satur Farms Vegetables Tomatoes
    Avocados Celery Family Packs Lettuce Peppers Specialty Vegetables Vegetarian Entrees
    Beans & Peas Corn Fresh Herbs Local Vegetables Potatoes Spring Vegetables
    Broccoli & Cauliflower Cucumbers Fresh Juice Mushrooms Root Vegetables Sprouts & Microgreens
    Cabbage Cut Vegetables Green Salads Onions & Garlic Salad Mixes Squash & Zucchini

    from "New York Cookbook" by Molly O'Neill

    Bob Medina, an avid home cook, who oversees the thousands of files of newspaper clips that are accrued daily at The New York Times, serves this Latin-American ragout in a corn or flour tortilla to company.

    Serves 6

    5 cloves garlic
    1 tablespoon salt
    2 lobster tails
    1 tablespoon olive oil
    2 pounds large shrimp, peeled and deveined*
    1 can (16 ounces) tomato sauce
    1/2 cup ketchup
    1 large onion, chopped
    1/2 large green bell pepper, stemmed, seeded, and chopped
    10 pimiento-stuffed olives
    3 bay leaves
    1 tablespoon minced fresh parsley
    1/2 teaspoon dried oregano
    1/2 teaspoon dried red pepper flakes
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon chili powder
    1/2 cup dry white wine

    * FreshDirect Note: Our shrimp will arrive frozen, simply defrost in cold water prior to cooking.

    Print recipe

    1. In a mortar with a pestle, mash the garlic and salt together. Set aside.
    2. Bring 2 cups water to a boil in a saucepan. Add the lobster tails and boil until the shells turn bright red, 5 minutes. Remove the lobster and reserve 1/2 cup of the cooking liquid.
    3. In a non-reactive large casserole, warm the oil over medium heat. Add the shrimp and cook until they turn pink, 3 to 5 minutes. Remove to a bowl with a slotted spoon. To the casserole, add the garlic-salt paste and stir well. Add the tomato sauce and ketchup and simmer for 2 minutes. Add the onion, bell pepper, olives, bay leaves, parsley, oregano, red pepper flakes, black pepper, and chili powder and simmer for 2 minutes. Stir in the reserved lobster water and the wine and simmer gently for 30 minutes.
    4. Shell the lobster meat and add it and the shrimp to the casserole. Cook until heated through, 3 minutes. Serve in large bowls, with bread or tortillas to sop up the delicious juices.

    Use Wild Shrimp
    Product nutrition and information
     Quantity Ingredients Est.Price
      Wild Cold Water Lobster Tails, 4oz - $8.99/ea
     4oz (tails)
    Fresh Wild Shrimp, Extra-Jumbo - $15.99/lb
     Extra-Jumbo (16-20 per lb), Hand-packed
      Muir Glen Organic Tomato Sauce - $1.69/ea
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
    Pimiento-Stuffed Green Olives - $5.99/lb
      Curly Parsley - $0.99/ea
     Farm Fresh
      Neil Ellis Sincerely Sauvignon Blanc - $12.99/ea plus tax Save! Just $11.69 each when you buy 12 or more.
      FreshDirect Bay Leaves - $3.79/ea
    You May Already Have
      FreshDirect Oregano - $3.59/ea
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Spice Supreme Chili Powder - $1.19/ea
      Heinz Ketchup Squeezable - $2.99/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Regular Salt - $0.99/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users