Seafood Calypso Recipe
Ingredients
| Beef Consomme With Gelatin- 1/2 can | ||
| Yellow or White Onion- 1 tablespoon | ||
| Garlic | 1 Tablespoon, minced | |
| Scallion | 3 Tablespoon, minced | |
| Tomato- 1/2 cup peeled, seeded, and chopped | ||
| Dry White Vermouth- 1/4 cup | ||
| Worcestershire sauce | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Ground black pepper | 1/2 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Sweet basil | 1/2 Teaspoon | |
| Sage | 1/4 Teaspoon | |
| Coriander | 1/4 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Bay Leaves- 3 whole | ||
| Shrimp- 12 raw, shelled and deveined | ||
| Bay Scallops (or 6 large sea scallops, quartered)- 12 raw | ||
| Brandy | 1/4 Cup (16 tbs) (Sauce- 2 drops) | |
| Liqueur | 1/2 Teaspoon (Sauce- 2 drops) | |
| White rice | 2 Cup (16 tbs), cooked (Sauce- 2 drops) | |
Directions
MAKING
1) Using non-stick pan sprayed with non-stick cooking spray, sauté onion, garlic, and scallion until cooked down.
2) Stream in the beef consommé.
3) Stir in all the remaining ingredients except shrimp, scallops, brandy, Pernod, and rice.
4) Allow to simmer the onion mixture for 20 minutes until tomatoes break down and sauce is semi-thick.
5) Stir in shrimp and scallops.
6) As shrimp starts to turn pink, in a small saucepan warm brandy.
FINALIZING
7) Stream brandy over frying pan and ignite.
8) When flame is out, add Pernod and stir.
9) Take the pan off the heat and remove bay leaves.
SERVING
10) Serve hot with rice.
1) Using non-stick pan sprayed with non-stick cooking spray, sauté onion, garlic, and scallion until cooked down.
2) Stream in the beef consommé.
3) Stir in all the remaining ingredients except shrimp, scallops, brandy, Pernod, and rice.
4) Allow to simmer the onion mixture for 20 minutes until tomatoes break down and sauce is semi-thick.
5) Stir in shrimp and scallops.
6) As shrimp starts to turn pink, in a small saucepan warm brandy.
FINALIZING
7) Stream brandy over frying pan and ignite.
8) When flame is out, add Pernod and stir.
9) Take the pan off the heat and remove bay leaves.
SERVING
10) Serve hot with rice.
Chef
