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Receta Seafood In Asian Broth
by Global Cookbook

Seafood In Asian Broth
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Ingredientes

  • 3 stalk fresh lemongrass
  • 16 ounce Clam juice
  • 1 1/2 c. Diced tomatoes in juice
  • 1 tsp Grated lime zest
  • 2 Tbsp. Lime juice
  • 1 Tbsp. Chopped jalapeno pepper
  • 3 Tbsp. Extra virgin olive oil
  • 1/2 lb Shrimp - peeled
  • 1/2 lb Sea scallops
  • 1 Tbsp. Minced fresh mint
  • 1 Tbsp. Minced basil
  • 1/2 c. Thinly sliced fennel
  • 1/2 c. Corn kernels
  •     Minced chives for garnish

Direcciones

  1. Directions: In a large sauce pan, combine the lemongrass, that is cut in half lengthwise, and the clam juice. Bring to a boil and simmer for 10 min. Remove the lemongrass and throw away. Add in the diced tomatoes with juice, lime zest, lime juice and jalapeno pepper. Stir well to combine and simmer for an additional 5 min. Turn heat to low to keep hot and set aside. In a large saute/fry pan, heat the extra virgin olive oil. In a small bowl, toss together the shrimp, scallops, mint and basil. Add in the seafood to the pan and cook for about 4 min. Add in the fennel and corn kernels. Cook for 3 min longer, stirring often. Bring broth mix to a simmer and add in the saute/fry mix, stirring to combine. Ladle the stew into bowls and garnish with chives.