Brazilian Seafood Stew
Shrimp, scallops and fish bathed in a lemongrass-scented coconut broth present a nourishing and energizing meal. Coriander adds spicy and herbal notes.
- 40 min.
1. Thaw shrimp and scallops if frozen. Shell and devein shrimp, set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, shallots, garlic, ginger and lemongrass. Cook until vegetables have softened, about 10 minutes.
3. Stir in tomatoes, shrimp and scallops. Add coconut milk, chicken broth, lime juice and coriander. Cover and simmer for 3 minutes or until scallops are cooked through and shrimp is opaque.
4. Add fish pieces to Dutch oven. Cover and cook until fish flakes easily with a fork, about 2 minutes. Season to taste with salt and pepper. Serve stew with brown rice. If desired, garnish with lime slices and basil.
Nutrition Per Serving479 Calories, 19 g Fat, 13 g Saturated Fat, 0 g Trans Fat, 232 mg Cholesterol, 864 mg Sodium, 28 g Carbs, 2 g Fiber, 6 g Sugar, 47 g Protein