Estimated Nutrition (whole recipe, rough)
Counts 9 of 15 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Arepa | not in our table | 0 |
| Semolina | not in our table | 0 |
| Water | not in our table | 0 |
| Manchego | not in our table | 0 |
| Tangerine | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Dough:
- 1 Pound rica arepa flour (in any Latin market-- more like semolina)
- 2 ripe avocados
- 2 Cups boiling water mixed into the dough
- 1 Tbsp olive oil
- 1 Tbsp of brown sugar
- pinch of salt
- Filling:
- 2 Tbsp of olive oil
- 1 2 lb. main lobster cooked and chunks
- 2 Tbsp of garlic
- 1 Cup of lea and Perrins
- 2 California chilies
- 1 tomato
- 3 oz manchego cheese, grated
- Avocado and Tangerine Sauce
- =
Directions
Mix ingredients well and let sit until cold.
Then knead until workable dough.... adding flour as necessary.
In a pan with olive oil saute garlic until medium golden.
Add Lea and Perrins and chopped tomato.
Bring to a boil and reduce until sauce has the consistency of gravy.
Salt and pepper to taste.
Add California chilies.
Put into a blender and blend fine.
Put the mixture back into the pan and add lobster chunks.
Let filling cool off.
In a bowl mix filling with grated manchego cheese.
On a wooden board start working the dough with a rolling pin until thin (approximately 1/8").
Cut into circles with cup or glass.
Fill circles with 1 tablespoon of the mixture and pinch together with a fork or your fingers.
Lightly cook in olive oil.
Serve with avocado and tangerine sauce