Number of Servings: 4Ingredients: 12 shrimp, peeled and deveined8 sea scallops4 squid tubes or mantles, sliced into 1/4-inch rings1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks8 fresh whole mushrooms4 sprigs fresh basil OR 1 teaspoon dried basil leaves2 EACH shallots and small cloves garlic, finely chopped4 tablespoons white wine, clam juice or brothPepper to tasteInstructions: Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes.
Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.
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Number of Servings: 4Ingredients: 2 pounds cleaned, whole squid (body & tentacles1 tablespoon olive oil3/4 cup finely chopped onion1 clove garlic, minced2 16 oz. cans Italian-style tomatoes, drained and chopped3 tablespoons sliced black olives1 tablespoon capers1/2 teaspoon dried oregano1/4 teaspoon dried marjoram1/8 teaspoon crushed red pepperNutrition Information: Calories: 284
Fat: 7g
Protein: 37g
Cholesterol: 528mg
Carbohydrates: 17g
Sodium: 417mg
Instructions: Cut the body of the squid into 1/2 inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. Serve over a bed of rice.
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