Shellfish with Chipotle and Tequila
Before cooking, soak the clams thoroughly to enhance their sweetness. I place them in a container, cover with water, add a touch of cornmeal, and keep them cool in the fridge for about an hour.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
soup
seafood
untried
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- cooking spray
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup tequila
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro chopped
- 1/2 pound sea scallops
- 1/2 cup red bell pepper chopped
- 1/2 pound medium shrimp peeled and deveined
- 1/2 teaspoon ground turmeric
- 2 teaspoon tomato paste
- 1 3/4 cups water
- 1 1/2 cup yellow onion chopped (about 1 large)
- 4 clove garlic minced
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 1/2 teaspoon chipotle chile canned in adobo sauce, chopped seeded
- 1 can (14.5 oz) no-salt-added diced tomatoes undrained
- 1 can (14 oz) fat-free, less-sodium chicken broth
- 24 littleneck clams
- Carbohydrate 14.3168374913711 g
- Cholesterol 133.4106852625 mg
- Fat 3.1536740010295 g
- Fiber 2.13076249722213 g
- Protein 33.617715585728 g
- Saturated Fat 0.443186621470044 g
- Serving Size 1 1 Serving (418g)
- Sodium 311.528651962461 mg
- Sugar 12.186074994149 g
- Trans Fat 1.05899753462193 g
- Calories 257 calories
1. Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; saut? 5 minutes or until tender. Add garlic; saut? 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally. 2. Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside. 3. Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon green onions.
