Seafood Fricassee
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3shallots (1½ ounces), peeled and thinly sliced
- ¾cup dry white wine
- 2tablespoons minced celery
- 4medium-size shrimp, peeled and deveined
- 8medium-size scallops (or larger ones sliced in half lengthwise)
- ¾cup squid, cleaned
- 2tablespoons cored and minced sweet red pepper
- 2ripe medium-size tomatoes, cored, seeded and chopped
- 4½tablespoons butter
- 1kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
- 1Thai hot chili pepper (or any hot chili pepper), halved and seeded
- 2tablespoons chopped parsley
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
230 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 11 grams protein; 523 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Step 2
Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Step 3
Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Step 4
Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Step 5
Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Private Notes
Comments
Advertisement