I hardly feel like that much time has past, but now I look outside to trees full of vibrant green leaves, tulips blooming everywhere and even some rhododendrons starting to bud. It may be just a tease but we’ve even had a few summer-like stretches of sunny 80 degree weather here in Massachusetts. Foods suited to spring and summer have been tickling my tastebuds – anything with fresh asparagus, artichokes, even corn and melon sound great right now. But even still, my cravings for warm, hearty comfort foods can’t be denied.
12 oz large raw shrimp, shelled and de-veined
12oz sea scallops
2 limes, thinly sliced
1 tablespoon + 1/2 teaspoon chili powder, divided use
1 tablespoon + 1/2 teaspoon ground cumin, divided use
1 hot pepper, seeded and finely minced
1/4 cup chopped fresh cilantro
4 cloves minced garlic
1 tablespoon olive oil
1 cup chopped onion
1 large red bell pepper seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1/4 teaspoon ground cloves
Pinch of cinnamon
1 chipotle pepper in adobo sauce, finely minced
Salt and pepper
2 cups fish stock
1 (14-oz.) can diced tomatoes with green chilies
1 (14-oz.) can black beans, drained and rinsed
In a medium bowl, toss together the seafood, limes, 1/2 teaspoon each cumin and chili powder, the minced hot pepper, half of each the cilantro and garlic, and 1/2 tablespoon of olive oil. Let sit at room temperature.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot. Cook the onion, bell pepper, and remaining garlic until the onions are translucent and the vegetables are tender, about 5-8 minutes. Add the remaining cumin and chili powder, cloves, cinnamon, chipotle pepper, salt and pepper, and cook 1-2 minutes more. Finally, add the fish stock, diced tomatoes with green chilies, and black beans. Bring to a boil, then reduce heat, cover, and simmer for about 25 minutes.
Add the shellfish to the chili (the peppers and seasonings will stick to it, but leave the limes behind), cover, and cook for about 10 minutes longer, or until the fish is fully cooked. Serve with remaining chopped cilantro.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 7.0 g
Cholesterol: 155.6 mg
Sodium: 1,371.6 mg
Total Carbs: 38.2 g
Dietary Fiber: 10.3 g
Protein: 40.4 g