Basic HTML Version
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Seafood
Casserole
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Ingredients
2 tablespoon olive oil
1/3 cup chopped onion
1/3 cup red peppers small diced
1/3 cup tomatoes small dice
2 minced fresh garlic cloves
4 cups heavy cream
2 cups lobster stock or clam Juice
1/3 cup white wine
1 pound 16-20 shrimp, peeled and deveined
12 littleneck clams, scrubbed
1 pound calamari, cut into circles
1 pound bay scallops
1 tablespoon chopped fresh cilantro
Method
In a large, saucepan over medium heat, heat the olive oil, sauté the shrimp,
scallops and calamari separately, remove and set aside.
In the same pan, add the onions, garlic, peppers, and tomatoes, cook until ten-
der, about 2 minutes.
Add the white wine and reduce until the white wine evaporates.
Add the cream, and lobster stock, bring to a boil and reduce for about 15 min-
utes.
Season with salt and pepper, add seafood and cover reduce heat and cook
about 4 minutes or until clams open.
Remove from heat; discard any unopened clams.
Garnish with fresh cilantro and serve hot.
Juan Cucaz
Chef
FEBRUARY 2012 -
SEXY X2
MAGAZINE -
59