Contributed By: marie1
Chef Lucy Alvarez, Mambo Restaurante Cubano
This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice.
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Entree
Ingredients
8 Jumbo shrimp, about 1/2 pound
8 Large scallops, about 3/4 pound
8 cloves Garlic, divided
2 tsp Salt, divided
3 tbsp Oil, divided
2 Chipotle peppers, packed in adobo sauce
1/2 Small onion, chopped
Juice of 1/2 lime
1 pound Uncooked lobster meat
1/4 cup Dry white wine
1/2 cup Whipping cream
Preparation
1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
Cook's Notes
You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.
Nutrition Information
Calories: 203
;
Total Fat: 9 grams
;
Saturated Fat: 2 grams
;
Carbohydrates: 5 grams
;
Protein: 24 grams
;
Sodium: 957 mg
;
Fiber: < 1 g