| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Home5 | 1 | Servings | |
INGREDIENTS
| 3 | Stalks fresh lemongrass | |
| 16 | oz | Clam juice |
| 1 1/2 | c | Diced tomatoes in juice |
| 1 | t | Grated lime zest |
| 2 | T | Lime juice |
| 1 | T | Minced jalapeno pepper |
| 3 | T | Olive oil |
| 1/2 | lb | Shrimp – peeled |
| 1/2 | lb | Sea scallops |
| 1 | T | Chopped fresh mint |
| 1 | T | Chopped basil |
| 1/2 | c | Thinly sliced fennel |
| 1/2 | c | Corn kernels |
| Chopped chives for garnish |
INSTRUCTIONS
Directions: In a large sauce pan, combine the lemongrass, which is cut in half lengthwise, and the clam juice. Bring to a boil and simmer for 10 minutes. Remove the lemongrass and discard. Add the diced tomatoes with juice, lime zest, lime juice and jalapeno pepper. Stir well to combine and simmer for an additional 5 minutes. Turn heat to low to keep warm and set aside. In a large saut pan, heat the olive oil. In a small bowl, toss together the shrimp, scallops, mint and basil. Add the seafood to the pan and cook for about 4 minutes. Add the fennel and corn kernels. Cook for 3 minutes longer, stirring often. Bring broth mixture to a simmer and add the saut mixture, stirring to combine. Ladle the stew into bowls and garnish with chives. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1088
Calories From Fat: 457
Total Fat: 52.1g
Cholesterol: 285.8mg
Sodium: 4024.1mg
Potassium: 2819.9mg
Carbohydrates: 122.1g
Fiber: 30.2g
Sugar: 33.1g
Protein: 47.6g