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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (5-ounce) fresh or frozen lobster tails, thawed |
1 pound unpeeled large fresh shrimp |
2 teaspoons vegetable oil, divided |
1/4 pound sea scallops |
1/4 cup minced shallots |
1 teaspoon sugar |
1 teaspoon curry powder |
1/4 teaspoon ground ginger |
1/8 teaspoon dried crushed red pepper |
1/2 cup canned no-salt-added chicken broth, undiluted |
1/4 cup unsweetened pineapple juice |
1/4 cup low-fat coconut milk |
2 teaspoons cornstarch |
2 tablespoons water |
3 cups cooked long-grain rice (cooked without salt or fat) |
tropical salsa |
1 small cucumber, thinly sliced |
Directions:
1. Split lobster tails; remove meat, and slice. Discard shells. Peel and devein shrimp. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add lobster, shrimp, and scallops; saute 5 minutes or until seafood is done. Remove from skillet, and set aside.
2. Heat remaining 1 teaspoon oil in skillet over medium heat. Add shallots and next 4 ingredients; saute 1 minute. Add chicken broth, pineapple juice, and coconut milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine cornstarch and water; stir well. Add to broth mixture, stirring well.
3. Add seafood mixture; cook over medium heat until thoroughly heated, stirring lightly. Spoon seafood mixture over rice. Serve with Tropical Salsa and cucumber slices.
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