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Seafood Pasquille Recipe
|Tomato coulis sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Shrimp||2 Pound, peeled, uncooked|
|Lobster tails||6 Small, uncooked, out of shells, quartered|
|Butter||1 Cup (16 tbs) (1 Stick)|
|Onion||1 Large, cut up|
|Green pepper||1 Large, cut up|
|Canned clams||8 Ounce, undrained (1 Can)|
Serving size: Complete recipe
Calories 5870 Calories from Fat 1795
% Daily Value*
Total Fat 312 g479.4%
Saturated Fat 137.3 g686.3%
Trans Fat 0 g
Cholesterol 2014.6 mg
Sodium 3464.1 mg144.3%
Total Carbohydrates 198 g66.1%
Dietary Fiber 29.9 g119.8%
Sugars 126.1 g
Protein 312 g624.4%
Vitamin A 211.5% Vitamin C 445.9%
Calcium 109.8% Iron 563.3%
*Based on a 2000 Calorie diet
Prepare shrimp and lobster.
Heat butter in large skillet; saute onion and pepper 1 minute.
Add shrimp and lobster; cook until lobster turns pink, about 3 minutes.
Slowly add sauce and clams; cook 2 to 3 minutes, until well mixed.
Turn off heat; let set 1 hour.
Reheat when ready to serve; serve over rice or spaghetti.