Ingredients
- 3 shallots (1 1/2 ounces), peeled and thinly sliced
- ¾ cup dry white wine
- 2 tablespoons minced celery
- 4 medium-size shrimp, peeled and deveined
- 8 medium-size scallops (or larger ones sliced in half lengthwise)
- ¾ cup squid, cleaned
- 2 tablespoons cored and minced sweet red pepper
- 2 ripe medium-size tomatoes, cored, seeded and chopped
- 4 ½ tablespoons butter
- 1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
- 1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
212 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 83 milligrams cholesterol; 215 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Dining and Cooking