Esta es una exhibición prevé de cómo se va ver la receta de 'Shellfish Posole Stew With Blue Cornbread, Red Chile Butter' imprimido.

• Click here to print
• o regresate de nuevo a Shellfish Posole Stew With Blue Cornbread, Red Chile Butter.

Receta Shellfish Posole Stew With Blue Cornbread, Red Chile Butter

by Global Cookbook

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     Salt to taste     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     cut into 2" sticks 2 med zucchini cut thin 2" sticks 2 1/2 c. canned posole rinsed, well liquid removed 40 sm clams scrubbed     (such as manila or possibly cockles)     Cilantro sprigs     Blue Cornbread, Red Chile Butter (see recipe)

Direcciones

1. 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.
2. 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.
3. This recipe yields 8 servings.

© 2024 CookEatShare