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MAIN DISHES- SEAFOOD-
SHELLFISH:
Spring Seafood Stew
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Spring
Seafood Stew |
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The delightful
flavors of shrimp and scallops in a fresh brothy stew...
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1
tsp |
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olive oil |
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1
cup |
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thinly sliced leek (about 1 large) |
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3
cloves |
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garlic, minced |
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1
cup |
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dry
white wine |
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14.5
ounce |
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can
fat-free, less-sodium chicken broth |
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¾
lb |
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medium shrimp, peeled and deveined |
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¾
lb |
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large sea scallops, cut in half
horizontally |
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2
Tbs |
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chilled butter, cut into small pieces |
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1½
cups |
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chopped plum tomato |
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1
Tbs |
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minced fresh tarragon |
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1
tsp |
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grated lemon peel |
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½
tsp |
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salt |
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½
tsp |
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black pepper |
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¼
tsp |
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ground red pepper |
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1 |
Heat oil in
a large Dutch oven coated with cooking spray
over medium heat. Add leek and garlic; cook 4
minutes or until tender, stirring occasionally.
Add wine and broth; bring to a simmer. Stir in
shrimp and scallops; bring to a boil. Reduce
heat; simmer 3 minutes or until shrimp and
scallops are done. |
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2 |
Remove
shrimp and scallops from pan with a slotted
spoon; keep warm. Bring broth mixture to a boil;
cook 4 minutes. Reduce heat to low. Add butter,
stirring constantly with a whisk. Stir in
chopped tomato and remaining ingredients. |
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3 |
Divide
shrimp and scallops evenly among 4 soup bowls;
spoon ¾ cup broth mixture into each bowl. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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301.84 |
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Calories From Fat (28%) |
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83.38 |
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% Daily Value |
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Total Fat
9.33g |
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14% |
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Saturated Fat 4.22g |
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21% |
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Cholesterol
172.61mg |
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58% |
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Sodium
727.48mg |
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30% |
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Potassium
754.21mg |
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22% |
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Carbohydrates
10.14g |
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3% |
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Dietary Fiber 1.63g |
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7% |
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Sugar 2.41g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.50g |
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Protein
33.73g |
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67% |
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WW
POINTS: 7
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Recipe Source |
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Cooking Light |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Oh
boy, everybody loved this one!! To add a hearty winter feel to it, I
served it over brown rice and the whole pot was gone in minutes!"
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