Over the weekend, I made this amazingly delicious medley seafood. I posted it on my Facebook page and got lots of likes on it. I promised I’d share the recipe, so here it is folks! Happy cooking!
Simple + Fit Recipe
Seafood Medley | Ingredients
- 2 lbs. shrimp (deveined, shelled)
- 1 lbs. crab legs
- 2 lbs. mussels
- 1 large red bell pepper
- 1 med-large yellow onion
- 2 1/2 cups fresh organic baby spinach
- 1 lbs. sliced white mushroom
- 1 14.05 oz can of Hunt’s diced tomatoes (basil, garlic, oregano; no salt added)
- 2-4 cloves of garlic
- 3 limes, squeezed
- 2 cups of white wine (Kendall Jackson Chardonnay)
- 3 tablespoons of Irish Butter (unsalted)
- 1 teaspoon crushed red pepper flakes
- Olive oil
- Salt + pepper
- rinse shrimp, crab legs and mussels in cold water
- add shrimp, crab legs and mussels in deep bowl, squeeze two limes over seafood, sprinkle salt + pepper; toss until fully saturated w/lime, salt + pepper
- dice onions, bell pepper, and garlic
In deep pot, sauté diced dice onions, bell pepper, mushrooms and garlic in olive oil until lightly brown. Add butter, shrimp, crab legs and mussels, diced tomatoes, squeeze in more lime juice, add white wine, crushed red pepper flakes, salt + pepper. Stir everything together until all ingredients is fully saturated, add salt + pepper to taste as needed. Cover pot and bring mixture to boil until shrimp turns pink, mussels open up (10-15 mins). Add baby leaf spinach, stir in until spinach turns dark green. Remove cover, reduce heat + cook for about 5 mins. Serve w/jasmine rice or whole wheat sunflower seed bread from your local bakery.
You can choose fresh basil, tomatoes and oregano for this recipe. However, I choosed Hunt’s Diced Tomatoes with Basil, Garlic & Oregano No Salt Added. You should taste a host of robust herb blend flavors in this dish. And my favorite part is that it’s super healthy for you because you’re getting all the great nutrients from the seafood, spinach, bell pepper without the extra sodium. It’s super easy, it took me all of 35 minutes from prep to cook.
Let me know what you think. xo, Glor