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A menu from the Froghaven Recipe Book

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Shrimp Scallop Stew

Time consuming but delicious, with a Mexican flair.

bullet4 Patagonian shrimp (Large)
bullet1/2 yellow onion, quartered
bullet3 garlic cloves, crushed
bulletsalt to taste
bullet2 corn tortillas (5 inch)
bullet14.5 oz can fire-roasted chopped tomatoes
bullet1/3 cup chipotle peppers in adobo or 1/2 Poblano pepper without seeds
bullet1/4 cup grapeseed or olive oil - divided
bulletLowry's seasoned black pepper
bullet1 ear of corn
bullet12 sea scallops (about 1/2 lb.)
bulletCoarsely chopped parsley
bulletlime wedges


Remove legs from shrimp and discard. Remove middle part of shells, leaving heads and tails. Reserve shells. Devien shrimp.

Place shrimp shells, quartered onion, 2 garlic cloves, bay leaf, and 4 cups of water in a large stock pot. Bring to a boil, then simmer for 20 minutes.  Pour through a fine sieve, pressing the solids to remove as much liquid as possible. Reserve the broth and discard the solids.

Combine tortillas, tomatoes, remaining garlic, chilies or pepper pieces in blender and process until slightly smooth - about 40 seconds.

Add 2 tbsp oil to stock pot. Heat until very hot. Pout tomato mixture through a sieve into stock pot, pressing solids.  Discard remaining solids. Cook, stirring often, about 10 minutes, until thickened.

Whisk in shrimp stock, bring to a boil, and reduce heat to simmer, whisking occasionally, for 20 minutes.  Season with salt and pepper.


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Place one ear of corn in microwave, in husk, for 4 minutes. Shuck and cut kernals from cob. Add to stew.

Remove from heat and stir in shrimp, allowing them to cook in residual heat for about 10 minutes.

Pat scallops dry, and season with salt and pepper. Heat 2 tbsp of oil in a saucepan until shimmering hot. Add scallops and cook until brown on the edges (about 2 minutes) and flip over. Again, about a minute and then remove to paper towel.

Serve stew in bowls and top with chopped parsley and scallops. Serve with lime.