Shellfish With Chipotle And Tequila Recipe

Name: Shellfish With Chipotle And Tequila
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; Cooking spray; 1 1/2 cups chopped yellow onion (about 1 large); 1/2 cup chopped red bell pepper; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 4 garlic cloves, minced; 1 3/4 cups water; 1/4 cup tequila; 2 tablespoons fresh lime juice (about 1 lime); 1 teaspoon ground cumin; 2 teaspoons tomato paste; 1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon ground turmeric; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1 (14-ounce) can fat-free, less-sodium chicken broth; 24 littleneck clams; 1/2 pound sea scallops; 1/2 pound peeled and deveined medium shrimp; 1/4 cup chopped fresh cilantro; 1/4 cup chopped green onions

Servings: persons

1 teaspoon olive oil
Cooking spray
1 1/2 cups chopped yellow onion (about 1 large)
1/2 cup chopped red bell pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 garlic cloves, minced
1 3/4 cups water
1/4 cup tequila
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon ground cumin
2 teaspoons tomato paste
1 1/2 teaspoons chopped seeded chipotle chile, canned in adobo sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
24 littleneck clams
1/2 pound sea scallops
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions

1
Heat olive oil in a Dutch oven coated with cooking spray over medium-high heat. Add yellow onion, bell pepper, black pepper, and salt to pan; saute 5 minutes or until tender. Add garlic; saute 2 minutes. Add 1 3/4 cups water and next 10 ingredients (through chicken broth) to pan. Reduce heat to low, and simmer 12 minutes, stirring occasionally.
2
Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
3
Add scallops and shrimp to tomato mixture; cook 7 minutes or just until done. Ladle 2 cups soup into each of 4 large shallow bowls; top each serving with 6 clams, 1 tablespoon cilantro, and 1 tablespoon green onions.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 teaspoon olive oil, Cooking spray, 1 1/2 cups chopped yellow onion (about 1 large), 1/2 cup chopped red bell pepper, and more.

Yes, Shellfish With Chipotle And Tequila falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shellfish With Chipotle And Tequila

How did you like this recipe?

Frequently Asked Questions