Seafood Fricassee


  • 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


  1. In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
  2. 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.
  3. Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
  4. 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.
  5. Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

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