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Receta Shellfish Posole Stew With Blue Cornbread, Red Chile Butter
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Ingredientes
- 2 Tbsp. unsalted butter
- 1 med onion minced
- 4 c. lobster stock
- 1 Tbsp. pureed chipotle
- 2 Tbsp. ancho puree
- 1/4 c. honey
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. extra virgin olive oil
- 16 lrg shrimp shelled, deveined
- 16 lrg sea scallops
- 3 med carrots scraped, and
- Â Â cut into 2" sticks
- 2 med zucchini cut thin 2" sticks
- 2Â 1/2 c. canned posole rinsed, well liquid removed
- 40 sm clams scrubbed
- Â Â (such as manila or possibly cockles)
- Â Â Cilantro sprigs
- Â Â Blue Cornbread, Red Chile Butter (see recipe)
Direcciones
- In a saucepan over medium heat, heat the butter and sweat the onion for 5 min. Add in the stock and simmer for 30 min. Add in the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 min. Season with salt and pepper to taste.
- In a large saucepan over high heat, heat the extra virgin olive oil and saute/fry the shrimp and scallops for 3 min on one side. Turn them over and reduce the heat to medium, add in the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 min, or possibly till the clams open. Throw away any which don't open. Correct the seasoning.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 421 | |
| Calories from Fat 277 | 66% |
| Total Fat 31.32g | 39% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 173mg | 7% |
| Potassium 591mg | 17% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.07g | 7% |
| Protein 19.73g | 32% |
