Tina's Seafood Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tina's Seafood Stew calories by ingredient


Introduction

Sooo easy, and relatively low fat. I recommend using fresh seafood when you can. Sooo easy, and relatively low fat. I recommend using fresh seafood when you can.
Number of Servings: 4

Ingredients

    1.5 tbsp olive oil
    Flour for dredging scallops
    4 cloves garlic
    2 large shallots
    1 lb. uncooked shrimp
    1 lb. uncooked scallops
    2 cartons Swanson Chicken Broth 99% Fat Free
    2 cups Chardonnay
    1.5 cups bloody mary mix
    Salt & pepper to taste
    Old Bay Seasoning
    12 fresh basil leaves
    1 lemon, for zest and garnish

Tips

Goes great with crusty bread, for dipping. (Not in calorie calculations).


Directions

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.