THAI HOT POT

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THAI HOT POT image

Categories     Shellfish

Number Of Ingredients 10

2 shallots, roughly chopped
8-10 shrimp, uncooked, peeled and de-veined
1 Clove garlic, minced
8-10 scallops, seared off
1 frozen lobster tail, thawed and cut into bite-sized pieces
2 Tablespoon red curry paste
1/2 Cup 35% cream
1/2 Cup coconut milk
2 Tablespoon chopped fresh parsley
1 lemon, juiced

Steps:

  • 1. Sauté shallots and shrimp in a medium-sized pot until shrimp are pink and opaque (about 3 minutes). 2. Add garlic, seared off scallops and lobster meat to pot. 3. In a bowl, whisk red curry paste, cream and coconut milk together and pour into pot with seafood. Simmer and reduce for 5 minutes. Finish with parsley and lemon juice.

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