Print
Email
Add a photoServings: 1
Ingredients
- 3 stalk fresh lemongrass
- 16 ounce Clam juice
- 1Â 1/2 c. Diced tomatoes in juice
- 1 tsp Grated lime zest
- 2 Tbsp. Lime juice
- 1 Tbsp. Chopped jalapeno pepper
- 3 Tbsp. Extra virgin olive oil
- 1/2 lb Shrimp - peeled
- 1/2 lb Sea scallops
- 1 Tbsp. Minced fresh mint
- 1 Tbsp. Minced basil
- 1/2 c. Thinly sliced fennel
- 1/2 c. Corn kernels
- Â Â Minced chives for garnish
Directions
- Directions: In a large sauce pan, combine the lemongrass, that is cut in half lengthwise, and the clam juice. Bring to a boil and simmer for 10 min. Remove the lemongrass and throw away. Add in the diced tomatoes with juice, lime zest, lime juice and jalapeno pepper. Stir well to combine and simmer for an additional 5 min. Turn heat to low to keep hot and set aside. In a large saute/fry pan, heat the extra virgin olive oil. In a small bowl, toss together the shrimp, scallops, mint and basil. Add in the seafood to the pan and cook for about 4 min. Add in the fennel and corn kernels. Cook for 3 min longer, stirring often. Bring broth mix to a simmer and add in the saute/fry mix, stirring to combine. Ladle the stew into bowls and garnish with chives.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1280g | |
| Calories 1121 | |
| Calories from Fat 425 | 38% |
| Total Fat 47.97g | 60% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 420mg | 140% |
| Sodium 2374mg | 99% |
| Potassium 2395mg | 68% |
| Total Carbs 82.03g | 22% |
| Dietary Fiber 7.6g | 25% |
| Sugars 23.1g | 15% |
| Protein 91.07g | 146% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
