Shellfish with Chipotle and Tequila
Shellfish with Chipotle and Tequilan is a gluten free and dairy free recipe with 4 servings. One serving contains 194 calories, 17g of protein, and 3g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a main course. If you have littleneck clams, lime juice, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
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; saut 5 minutes or until tender.
Add garlic; saut 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.
Arrange clams in a steamer. Cover and steam over boiling water 8 minutes or until shells open. Discard any unopened shells; set aside.
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.