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Seafood Pasquille

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  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)

Prepare sauce; use canned Italian plum tomatoes if fresh are unavailable.
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.

Recipe Summary

Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

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 mg671.5%

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

Seafood Pasquille Recipe