HCG Seafood Stew

1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon lemon grass
1 teaspoon italian seasonings
juice of 1/4 lemon (or lemon juice to taste)
1 can chicken broth (1-3/4 cups)
1 tablespoon fresh chopped basil (or 1/2 tsp dried basil)
2 tablespoons Braggs Amino Acid
salt and pepper, to taste
water
4 ounces scallops
4 ounces precooked shrimp
4 cups spinach (or as much as you can shove in the pot! - Extra spinach can't hurt!)

Eat as a stew or pour over miracle (glucommanan)noodles.

In a good sized soup pot, saute onion in a little of the chicken broth. When onion is cooked to your liking, add the garlic, ginger, lemon grass and italian seasonings and saute briefly. Then add the rest of chicken broth, lemon juice, basil, amino acid, salt and pepper. Add some water until the sauce is the strength you like. After the sauce has simmered to the desired flavor, add scallops and simmer for 2-3 minutes. Next add pre-cooked shrimp and then fill up the pan to the top with spinach–as much as you can shove in (at least 4 cups). Cover with a lid and simmer for 3-5 minutes.

Serving Size: Divide in half to make 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user ANTIOCHIA.