Servings:
Calories: 257kcal
Ingredients
- Ingredients
- 2 tablespoons Canola oil 2 tablespoons butter
- 1 piece of fresh grated ginger ½ inch long 1shallot, 2 cloves garlic - minced
- 1 tablespoon saffron 1 teaspoon turmeric
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups clam juice
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ black pepper
- 1 lb medium size shrimp cleaned thoroughly
- ½ lb salmon cut into ½ inch cubes and season with salt and pepper
- ½ lb mussels cleaned scrub shells and rinse thoroughly
Instructions
- Spray a skillet lightly with Canola oil and over medium high heat sear the salmon cubes.
- Over medium high heat, put the mussels in a saucepan with ½ cup of white wine and cover it for a few minutes until the mussels open.
- In a saucepan put the oil and butter over medium heat.
- Add the ginger, shallot and garlic.
- Sauté for 1 minute.
- Add saffron, turmeric and flower.
- Stir for 2 minutes.
- Add wine, clam juice and let simmer for 10 minutes.
- Add salt and pepper.
- Add the prepared scrimp to the sauce and simmer for 2 minutes.
- Add the salmon to the sauce.
- Discard any mussel that is not open and strain the mussel juice through a cheese cloth to eliminate sand. Add the mussels and juice to the sauce.
- Add the cream and stir for 2 minutes.
Notes
See Succulent Seafood Rice – Part 1
Nutrition
Nutrition Facts
Succulent Syros Seafood Rice – Part 2
Amount per Serving
Calories
257
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
45
mg
15
%
Sodium
493
mg
21
%
Potassium
145
mg
4
%
Carbohydrates
13
g
4
%
Fiber
0.4
g
2
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
703
IU
14
%
Vitamin C
4
mg
5
%
Calcium
37
mg
4
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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