Shellfish with Chipotle and Tequila

Shellfish with Chipotle and Tequila
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • 1 teaspoon olive oil
  • 2 teaspoons tomato paste
  • ½ pound peeled and deveined medium shrimp
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 ½ teaspoons chopped seeded chipotle chile, canned in adobo sauce
  • + 23 more ingredients
    • 24 littleneck clams
    • 4 garlic cloves, minced
    • 24 littleneck clams
    • 1 ¾ cups water
    • ½ teaspoon dried oregano
    • ½ teaspoon ground turmeric
    • ¼ cup tequila
    • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
    • ¼ cup chopped green onions
    • 1 teaspoon olive oil
    • ¼ cup chopped fresh cilantro
    • ¼ teaspoon kosher salt
    • 1 ¾ cups water
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon dried oregano
    • ½ cup chopped red bell pepper
    • ½ teaspoon dried thyme
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ½ teaspoon ground turmeric
    • 1 ½ cups chopped yellow onion (about 1 large)
    • ½ pound sea scallops
    • 1 ½ teaspoons chopped seeded chipotle chile, canned in adobo sauce
    • ¼ cup tequila

1. Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat t...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network