Chipotle

Recipe Ingredients

8		Jumbo shrimp - (1/2 lb)
8		Scallops - (3/4 lb) (large)
8		Garlic cloves - divided
2 teaspoons	10ml	Salt - divided
3 tablespoons	45ml	Oil - divided
2		Chipotle peppers in adobo sauce
		= (found in the Latino aisle of
		Many supermarkets)
1/2		Onion - chopped (small)
		Juice of 1/2 lime
1 lb	454g / 16oz	Uncooked lobster meat
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Whipping cream
		Cooked rice - for serving

Recipe Instructions

Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.

Use a fork to mash together 4 cloves of garlic and 1 teaspoon of salt in a bowl. Add to the shrimp along with 2 tablespoons of oil; mix well. Cover and refrigerate overnight.

The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes. Serve over rice.

This recipe yields 4 servings.

Each serving: 203 calories; 957 mg. sodium; 115 mg. cholesterol; 9 grams fat; 2 grams saturated fat; 5 grams carbohydrates; 24 grams protein; 0.33 gram fiber.

Source:
The Los Angeles Times, 02-12-2003

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