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Ingredientes
- 1 sm white onion unpeeled
- 2 x garlic cloves unpeeled
- 5 x bay leaves
- 1Â 1/2 tsp salt - (to 2 tspns)
- 2 quart water
- 1 lb unshelled shrimp
- 1/2 lb squid bodies diced
- 1 lb lump crab meat picked over
- 1 med white onion minced fine
- 1 lb tomatoes peeled, seeded,
- Â Â and minced
- 1/4 c. minced Italian parsley
- 2 x jalapenos seeded, minced
- 2 Tbsp. flour
- 4 x Large eggs separated
- 1 Tbsp. extra virgin olive oil
Direcciones
- Place unpeeled onion and garlic, bay leaves and 1 tsp. salt in stockpot or possibly large saucepan with water. Bring to boil over high heat, then reduce heat and simmer 5 min. Add in shrimp and cook 3 min, skimming any froth. Remove shrimp with skimmer or possibly slotted spoon, drain well, transfer to bowl and set aside to cold. Remove and throw away onion and garlic. Add in squid and cook 3 min. Remove, drain and set aside. Reserve stock for another purpose (it makes delicious fish soup).
- When shrimp are cold sufficient to handle, peel, devein and chop fine. Combine shrimp, squid, crab meat, minced onion, tomatoes, parsley and chiles in bowl. Toss well to distribute ingredients. Sprinkle with flour and 1/2 to 1 tsp. more salt and toss again till no flour can be seen.
- Beat egg whites in bowl till slightly stiff peaks form. Beat in yolks, 1 at a time, till thoroughly incorporated. With rubber spatula, carefully fold Large eggs into seafood mix.
- Heat extra virgin olive oil in skillet over medium-high heat till fragrant but not quite rippling. Reduce heat to low. Pour or possibly spoon seafood mix into pan, smoothing it with spatula to spread it proportionately down to bottom of pan. Cook uncovered 8 min. Flip cake by sliding onto pan lid or possibly plate and slipping it back into pan. Cook till golden brown on underside, about 3 min. Serve warm, cut in wedges.
- This recipe yields 8 servings.
- Comments: This is a great party dish, and it would also be wonderful at brunch, made as small individual omelets. You can vary the seafood as you like, but the combination should not be too watery and should add in up to around 2 1/4 to 2 1/2 pounds.
- The tricky part of the dish is flipping the "pancake" or possibly "omelet." Use a 10-inch nonstick frying pan which comes with a matching flat lid and slide the torte onto the lid when it's done on one side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 8 servings | |
| Calories 133 | |
| Calories from Fat 45 | 34% |
| Total Fat 5.01g | 6% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 673mg | 28% |
| Potassium 419mg | 12% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.54g | 2% |
| Protein 15.75g | 25% |
