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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from . You can substitute shrimp with scallops. I haven't tried it yet but sounds YUMMY! NUTRITION INFORMATION: Per serving: 235 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 18 g carbohydrate; 23 g protein; 4 g fiber; 411 mg sodium; 871 mg potassium. MAKE AHEAD TIP: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding. Ingredients:
1 1/2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups) |
4 shallots, finely chopped |
6 garlic cloves, finely chopped (2 tablespoons) |
1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles) |
2 teaspoons finely chopped fresh ginger |
1 1/2 teaspoons curry powder, preferably madras |
3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds) |
1 cup finely chopped fresh parsley |
1/4 cup chopped fresh cilantro |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves |
1 bay leaf |
1/3 cup dark rum |
1 cup fish stock or 1 cup bottled clam juice |
2 tablespoons tomato paste |
18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds) |
2 tablespoons lime juice, plus more to taste |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium heat.
2. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes.
3. Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute.
4. Stir in rum and bring to a boil.
5. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
6. Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.
7. Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
8. Stir in the remaining 1 teaspoon garlic.
9. Taste and add more lime juice, if desired.
10. Sprinkle with the remaining 1/2 cup parsley and serve immediately.
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