This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Seafood Chili
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- #67766
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound medium shrimp peeled, deveined, tails removed
1/2 pound bay scallops
1 pound white fish, boneless and skinless
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/2 cup celery, diced
1/2 cup red onion, diced
1 can (28.5 ounce size) whole tomatoes
1 can (8 ounce size) tomato paste
1 can (15 ounce size) dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground coriander
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon black pepper
1/4 cup green bell peppers, diced
1/2 cup red bell peppers, diced
directions
Heat oil in a large sauce pan, add onions, garlic, celery and seafood. Saute until almost cooked.
Empty canned whole tomatoes in a shallow bowl and cut into small pieces. This can be done in a blender. Do not puree. Add to the seafood mixture.
Reduce heat to medium low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubbling, then reduce heat, cover and let cook for 30 minutes.
added by
jerryt
nutrition data
Nutritional data has not been calculated yet.
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