* Exported from MasterCook *
Tropical Seafood Filling for Tacos
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil -- to 2 tablespoons
1/2 medium red onion -- chopped
1 to 2 garlic cloves -- minced
1 pound bay scallops -- small
1 teaspoon freshly grated ginger root -- (about 1/2-inch slice)
3/4 cup coconut milk -- unsweetened, to 1 cup
1/4 cup chopped fresh cilantro -- or Italian parsley, to 1/3 cup
salt and pepper -- to taste
In a large skillet, heat olive oil. Saute onion, garlic, scallops until onions are soft and scallops are cooked, about 10 minutes. Add ginger and coconut milk and simmer uncovered, stirring occasionally for 5 minutes. Add cilantro and season to taste.
Makes 4 to 6 servings.
This is a cross between a Brazilian and an Hawaiian seafood dish and is served wrapped in warm tortillas as a soft taco.
Chopped shrimp or boneless chicken breasts may be substituted for the scallops.
Cuisine:
"Caribbean"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
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Per Serving (excluding unknown items): 243 Calories; 15g Fat (55.0% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 191mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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