Shellfish with Chipotle and Tequila
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Ingredients
1 teaspoon olive oil
Cooking Spray
1 ½ cups chopped yellow onion (about 1 large)
½ cup chopped red bell pepper
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
4 garlic cloves, minced
1 3/4 cups water
¼ cup tequila
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
2 teaspoons tomato paste
1 ½ teaspoons chopped chipotle chili, unseeded, preserved in adobo sauce
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground turmeric
1 can skinless tomatoes, diced without added salt (14.5 oz)
1 can low-sodium, fat-free chicken stock (14 ounces)
24 small clams
½ - pound scallops
½ pound medium-sized shrimps, peeled and pitted
¼ cup chopped fresh cilantro
¼ cup chopped green onion
To make
Before cooking, thoroughly soak the clams to make them more sweet. I put them in a container, fill them with water, add a little cornmeal, and leave them to cool in the refrigerator for about an hour.* Gordon Katz, Ellicott City, MD
Heat the olive oil in a roasting pan greased with cooking spray over medium-high heat. Add the yellow onion, bell pepper, ground black pepper and salt to the pan; simmer for 5 minutes or until tender. Add garlic; simmer 2 minutes. Add 1 3/4 cups of water and the following 10 ingredients (via chicken stock) to the pan. Reduce the heat to low and simmer for 12 minutes, stirring occasionally.Put the clams in a double boiler. Cover and steam in simmering water for 8 minutes or until the shells pop open. Remove any unopened shells; set aside.Add the scallops and prawns to the tomato mixture; cook for 7 minutes or just until tender. Pour 2 cups of soup into each of 4 large shallow bowls; sprinkle each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon spring onions.
Heat the olive oil in a roasting pan greased with cooking spray over medium-high heat. Add the yellow onion, bell pepper, ground black pepper and salt to the pan; simmer for 5 minutes or until tender. Add garlic; simmer 2 minutes. Add 1 3/4 cups of water and the following 10 ingredients (via chicken stock) to the pan. Reduce the heat to low and simmer for 12 minutes, stirring occasionally.Put the clams in a double boiler. Cover and steam in simmering water for 8 minutes or until the shells pop open. Remove any unopened shells; set aside.Add the scallops and prawns to the tomato mixture; cook for 7 minutes or just until tender. Pour 2 cups of soup into each of 4 large shallow bowls; sprinkle each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon spring onions.
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Author:Admin
Published: 11/20/2023 9:03 PM
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