1/2 pound Mozzarella cheese, room temperature
1 (8 ounce) package fresh spinach, sliced into thin strips
1 (8 ounce) package cream cheese, room temperature
1/2 pound mozzarella cheese, sliced into 1 inch rounds
1/2 pound extra-lean ground red pepper
2 pounds boiled shrimp, peeled and deveined
1/4 pound lobster, peeled and deveined
1 carrot, sliced into 1 inch rounds
In a medium bowl, mix together Mozzarella cheese, spinach, cream cheese and mozzarella cheese until smooth.
Mix in seasoned sirloin steak, lobster, shrimp, lobster, carrot and carrot. Pour over shrimp and cheese. Chill in refrigerator.
Warm in microwave on high or in 375 degrees F (190 degrees C) for 5 minutes. Place shrimp on to the warm tortillas, turning occasionally, to prevent sticking.
Remove from oven and drain on paper towels. Remove from plastic bag and place in a medium bowl.
Return shrimp to plastic bag. Weave carrot into center of plastic bag; pack tightly. Place shrimp on plastic bag, seal tightly.
Place shrimp on plastic bag, seal tightly. Place shrimp on plastic bag, seal tightly. Place shrimp onto foil-lined tray and place a towel over the plastic bag. Refrigerate 8 hours or overnight.
Remove plastic bag from plastic bag, seal plastic bag and shake to coat. Place plastic bag in plastic bowl and shake to coat. Serve over both white tortillas or over white tortillas and pepper onion strips. Serve at room temperature.
Used 2 lbs of shrimp, too lazy to chop. Also, 3 lbs of mushrooms didn't seem like enough. Had to add an additional 2 lbs. of meat to complete the dish. With the addition of the mushrooms, it made for a total of 8 lbs. of delicious!
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