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Red Lobster's Seafood Chili
Serving Size: 6


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium shrimp -- peeled, deveined,
and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish
1 tablespoon vegetable oil
1 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1/2 cup red onion in 1/4" dice
1 large can whole tomatoes
1 small can tomato paste - (8 oz)
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/4 cup green peppers in 1/4" dice
1/2 cup red peppers in 1/4" dice

Heat oil in a large sauce pan add onions, garlic, celery and seafood.
Saute until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small peices.
This can be done in a blender. Do not puree. Add to the seafood mixture. Reduce heat to medium-low and add beans, tomato paste, spices and peppers.
Stir together so that the seafood is not stuck on the bottom. Heat until
bubling, then reduce heat, cover and let cook for 30 minutes.

This recipe yields 6 to 8 servings.

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