A Brazilian Zest for Life
Brazilian Seafood Stew from Joy Bauer, is a great way to change up your average seafood stew. It's reminiscent of the popular jumbalaya or cioppino but with an added kick from ingredients like lime juice and red pepper flakes. The original recipe uses coconut milk which is more traditional however, almond milk is a lot more IBS friendly. Feel free to swap them, if desired.
Brazilian Seafood Stew
12 oz. bay scallops
12 oz. shrimp, peeled & deveined
1/3 cup lime juice (about 3 large limes)
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, minced
1 medium green bell pepper, seeded and finely chopped
1 medium red bell pepper, seeded and finely chopped
2 cups diced tomatoes, drained
1/2 tsp. crushed red pepper flakes
4 cups low sodium chicken broth, check for gluten
1 cup clam juice (usually found near the fresh seafood in grocery stores)
1/4 cup fresh parsley, chopped
1 bay leaf
1 cup unsweetened Almond Milk
1. In a large bowl, combine the scallops, shrimp, lime juice, 1/4 tsp of the salt, the black pepper, and the garlic. Toss to coat. Cover, and marinate in the refrigerator while you prepare the rest of the soup, about 30 minutes.
2. Liberally coat a large pot with nonstick spray and preheat it over medium heat.
3. Add the green and red bell peppers, and saute for 5 minutes. Add a dash of water if necessary to prevent scorching.
4. Add the tomatoes and crushed red pepper flakes to the pot. Cook for 10 minutes, stirring frequently.
5. Add the chicken broth, clam juice, 2 tbsp. of the parsley, the bay leaf, and the remaining 1/4 tsp. of salt. Bring the soup to a boil, reduce heat to low, and simmer uncovered, for 10 minutes.
6. Add the milk and the marinated shrimp/scallop mixture (including all liquids) to the pot. Cook over medium heat, stirring occasionally, until the shrimp are full cooked and the soup is heated through, 4-7 minutes.
7. Remove the bay leaf, and sprinkle the stew with remaining parsley.
Nutrition Information-- approximately 215 calories per serving