Louisiana Seafood
This combination of seafood is reminiscent of a clam bake but is much easier to make.
Gluten-free, Low-fat
INGREDIENTS | SERVES 4
- 2 shallots, chopped
- 3 cloves garlic, minced
- ¼ cup dry white wine
- ½ teaspoon dried basil leaves
- ¼ teaspoon dried thyme leaves
- 12 raw sea scallops
- 8 large raw shrimp
- 8 clams, scrubbed
- 8 mussels, debearded
- 2 (6-ounce) frozen lobster tails, thawed, chopped
- 2 tomatoes, chopped
- 3 cups hot cooked brown rice
In a large stock pot, combine shallots, garlic, and wine; bring to a simmer. Simmer until vegetables soften, about 5 minutes. Add basil and thyme.
Add seafood except lobster; cover and cook for 6 to 8 minutes, shaking pot frequently, until shrimp curl, scallops are opaque, and clams and mussels open. Discard any clams and mussels that do not open.
Remove cover and add lobster and tomato; cook and stir until lobster is hot, about 2 to 3 minutes longer. Serve over hot cooked rice.
PER SERVING Calories: 360 | Fat: 4 g | Protein: 26 g | Sodium: 429 mg | Carbohydrates: 30 g | Fiber: 2 g
Why Louisiana?
The combination of rice and seafood is commonly found in Louisiana Creole cuisine, which is a melting pot that blends French, Spanish, Caribbean, Mediterranean, Indian, and African influences. For a taste of the real thing, take a trip to New Orleans for your next vacation!
