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Lemon Grass Seafood Combination

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Submitted by Jenie

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

YIELD

servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 115.6
OUNCES ML/G SHRIMP
shelled and deveined
4 115.6
OUNCES ML/G SCALLOPS
4 115.6
OUNCES ML/G FISH FILLETS
sliced 1/2inch thick
4 115.6
OUNCES ML/G MUSSELS
cleaned
¼ 59
¼ 59
CUP ML COCONUT MILK
¼ 59
CUP ML FISH SAUCE
nam pla *
1 15
TABLESPOON ML SUGAR
3E+1
CUP ML BAMBOO SHOOTS
slivered
1 1
STALK STALK LEMONGRASS
cut in 1 inch long pieces *
¼ 59
CUP ML GREEN BELL PEPPERS
sliced
79
CUP ML BASIL *

Directions

Heat a large skillet and add the oil.

Add all the seafood and sauté for 2 minutes on high heat.

Add the remaining ingredients and gently combine.

Cover the pan and continue cooking for about 3 minutes.

Remove to a serving plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 237 45% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 272mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 52g
Vitamin A 4% Vitamin C 15%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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