Seafood Chipotle
From grizzlybear 18 years ago
- 15 minutes to make
- Serves 4
This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice.
Ingredients
- 8 jumbo shrimp, about 1/2 pound shopping list
- 8 large scallops, about 3/4 pound shopping list
- 8 cloves garlic, divided shopping list
- 2 tsp salt, divided shopping list
- 3 tbsp oil, divided shopping list
- 2 chipotle peppers, packed in adobo sauce shopping list
- 1/2 small onion, chopped shopping list
- juice of 1/2 lime shopping list
- 1 pound Uncooked lobster meat shopping list
- 1/4 cup dry white wine shopping list
- 1/2 cup whipping cream shopping list
How to make it
- 1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
- 2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
- 3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
- 4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
- Note You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.
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