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Ingredientes
- 8 x jumbo shrimp peeled
- 12 x sea scallops
- 16 x mussels
- 16 x clams
- 1Â 1/3 quart fish stock
- 1/3 c. Tabasco brand Habanero Pepper Sauce
- 2Â 2/3 Tbsp. minced garlic
- 1/3 c. diced onion
- 2Â 2/3 Tbsp. diced red bell pepper
- 1Â 1/4 c. fresh spinach
- 1Â 1/3 Tbsp. extra virgin olive oil
- 2/3 c. dry white wine
- 2 x lemons juiced
Direcciones
- In a soup pot, saute/fry garlic, onion and bell pepper in extra virgin olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half.
- Add in fish stock and bring to a simmer. Add in mussels and clams and let soup come to a simmer again, then add in shrimp and scallops. Simmer two more min.
- Add in lemon juice, spinach and Tabasco brand Habanero Pepper Sauce. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 619g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 84 | 26% |
| Total Fat 9.38g | 12% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1414mg | 59% |
| Potassium 1091mg | 31% |
| Total Carbs 11.9g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.47g | 1% |
| Protein 38.96g | 62% |
