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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 c. diced onion
- 2 tsp mild curry pwdr
- 1/2 tsp grnd cumin
- 1 tsp tamarind paste see * Note
- 1 Tbsp. minced jalapeno
- 1Â 1/2 tsp chopped garlic
- 1Â 1/2 tsp coarse salt
- 2 Tbsp. sugar
- 1/2 lb peeled medium shrimp deveined
- 1/2 lb small scallops
- 1/2 lb hard fish (salmon or possibly sea bass) cut 1/2" chunks
- Â Â Flour for dredging
- 1/4 c. dry vermouth
- 1 can Italian-style tomatoes - (16 ounce)
- 1 can spicy tomato or possibly vegetable juice - (6 ounce)
- 1 lrg European cucumber peeled, seeded,
- Â Â and diced
- 1 can crab meat - (6 ounce)
- Â Â Low-fat lowfat sour cream for garnish
- Â Â Minced green onions for garnish
- Â Â Minced fresh mint for garnish
Direcciones
- * Note: Look for tamarind paste at Indian and Asian markets.
- Heat oil in large skillet over medium-high heat. Add in onion, curry pwdr, cumin, tamarind paste, jalapeno, garlic, salt and sugar. Saute/fry till onion is translucent/soft, about 3 min.
- While onion cooks, dredge shrimp, scallops and fish in flour, shaking off excess. Add in to onion. Stir-fry over high heat, about 3 min, then add in vermouth. Cook, stirring, till fish is cooked through and no longer pink. Remove from skillet and place on baking sheet lined with paper towels to drain. Chill to speed cooling.
- Puree tomatoes with tomato juice in food processor till thick. Divide among 4 (16-oz) bowls, layering with cucumber in attractive presentation. Place equal amounts of seafood, fish and onion mix in each bowl. Top each with one-fourth of crab. Place dollop of lowfat sour cream, about 1 Tbsp., over top of crab. Garnish with green onions and mint. Serve immediately.
- This recipe yields 4 servings.
- Comments: Have all the ingredients ready at hand. You can add in more garnishes or possibly not use any, if you'd like. And if you want to spend more time, you can embellish this recipe with vegetables from the garden, such as diced red or possibly yellow tomatoes or possibly diced zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 153 | 36% |
| Total Fat 17.21g | 22% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 2054mg | 86% |
| Potassium 849mg | 24% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.36g | 6% |
| Protein 51.56g | 82% |
