Tina's Seafood Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tbsp olive oil Flour for dredging scallops4 cloves garlic2 large shallots1 lb. uncooked shrimp1 lb. uncooked scallops2 cartons Swanson Chicken Broth 99% Fat Free2 cups Chardonnay1.5 cups bloody mary mixSalt & pepper to tasteOld Bay Seasoning12 fresh basil leaves1 lemon, for zest and garnish
Dredge scallops in flour, and then salt and pepper slightly. Put dredged scallops in heated-up olive oil for about 2 minutes on each side, until golden brown. Remove, and put to side.
Sautee chopped shallots and garlic in olive oil. Add a little more oil if you need. Use low heat so that garlic does not burn.
Add chicken broth, and heat up. Slowly add chardonnay, and season with Old Bay and salt and pepper. Simmer for a few minutes, and add shrimp.
Cook at a simmer until shrimp is cooked, for about 7 minutes. Add shallots back in, and simmer for another 5 to 7 minutes.
Remove, and put in a serving dish. Add zest of one lemon, and cover with fresh basil leaves. Serve immediately.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA71268.
Sautee chopped shallots and garlic in olive oil. Add a little more oil if you need. Use low heat so that garlic does not burn.
Add chicken broth, and heat up. Slowly add chardonnay, and season with Old Bay and salt and pepper. Simmer for a few minutes, and add shrimp.
Cook at a simmer until shrimp is cooked, for about 7 minutes. Add shallots back in, and simmer for another 5 to 7 minutes.
Remove, and put in a serving dish. Add zest of one lemon, and cover with fresh basil leaves. Serve immediately.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TINA71268.
Nutritional Info Amount Per Serving
- Calories: 451.1
- Total Fat: 7.4 g
- Cholesterol: 263.4 mg
- Sodium: 1,799.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.8 g
- Protein: 46.8 g
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