S' StoryI can't take credit for this recipe but it is so good I wanted to share it. I got it from the Almond Breeze website, they do have some great recipes and some good coupons! My husband loves this one.
Calories from fat: 145
Total fat: 16 g
Saturated fat: 2 g
Cholesterol: 165 mg
Sodium: 1310 mg
Carbohydrate: 17 g
Fiber: 1 g
Sugars: 7 g
Protein: 25 g
olive oil - divided
green onion stalks, diced
1 1/4 lb
shrimp, peeled and uncooked
1 1/3 c
clams and juice, uncooked (9 ounces)
vanilla almond breeze
dill, fresh minced
1Heat 4 - 6 Tbsp. of olive oil in stockpot
2Stir in mushrooms, onion, shrimp, clams and scallops.
3Cook until seafood is tender. Remove from heat.
4Stir in crab.
5Transfer seafood to bowl, leaving seafood juices in stockpot.
6Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze
7Cook over low heat, whisking continuously, 4 - 5 minutes
8Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5 - 6 minutes. Add seafood to sauce mixture. Adjust spices.
9Gently simmer an additional 5 - 6 minutes, stirring often. Add wine if desired.
10Serve in puff pastry shells, over pasta or over rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood. NOTE, I served it over linguini pasta and angel hair pasta and it was good over both. I have not served it over rice or in a puff pastry but I think the puff pastry would make a nice presentation. I also used pre-cooked dungeness crab because I could not find raw crab meat in our area. I just bought a dungeness crab and had them crack and clean it for me then I picked the meat out and froze what I didn't use in this recipe.
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