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Seafood Mediterranean

 

28

Yield

4

servings

Prep

40

min

Cook

25

min

Ready

65

min

Trans-fat Free, Low Carb
 

Ingredients

18 each clams
cherrystone
*
3 cloves garlic
chopped
½ cup olive oil
18 ounces lobster tails
thawed if frozen, each cut in thirds crosswise
1 cup white wine
dry
*
16 ounces italian plum (roma) tomatoes
cut up
½ cup parsley leaves
fresh, chopped
1 teaspoon oregano
dried
1 ½ teaspoons salt
½ teaspoon black pepper
2 each bay leaves
*
1 pound shrimp
medium, peeled and deveined, with shell left on tail

Directions

Scrub clams.

Soak in salt water for 15 minutes. Drain and rinse.

Repeat soaking process twice. In an 8 quart pot, sauté garlic in hot olive oil over medium-high heat until lightly cooked but not brown.

Add lobster tail pieces and stir well.

Add white wine, tomatoes, parsley, oregano, salt, pepper and bay leaves.

Mix well.

Arrange shrimp and clams on top of stew. Bring to a boil.

Reduce heat. Cover and steam for 5 to 8 minutes until clams have opened and shrimp and lobster are opaque when cut in center.

Discard any unopened clams and bay leaves before serving stew in bowls.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 49354% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 341mg 114%
Sodium 1522mg 63%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 98g
Vitamin A 35% Vitamin C 43%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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