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Ingredients
3 shallots (1 ½ 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 analysis per serving (4 servings)
9 grams carbs; 92 milligrams cholesterol; 227 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 2 grams fiber; 499 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Step 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.
- Step 3
Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Step 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.
- Step 5
Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Private Notes