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Fish and Shellfish, Mains

Chipotle

Chipotle
Los Angeles Times

Dear SOS: I had one of the best things I've ever eaten at a Cuban restaurant called Mambo in Atlanta. The dish was called "chipotle" -- a combination of lobster, scallops and shrimp in a chipotle cream-broth sauce. Any chance ... Read more

Total time: 20 minutes, plus 8 hours marinating | Serves 4
  • 8 jumbo shrimp, about 1/2 pound
  • 8 large scallops, about 3/4 pound
  • 8 cloves garlic, divided
  • 2 teaspoons salt, divided
  • 3 tablespoons oil, divided
  • 2 chipotle peppers, packed in adobo sauce
  • 1/2 small onion, chopped
  • Juice of 1/2 lime
  • 1 pound uncooked lobster meat
  • 1/4 cup dry white wine
  • 1/2 cup whipping cream

Step 1Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.

Step 2Use a fork to mash together 4 cloves of garlic and 1 teaspoon of salt in a bowl. Add to the shrimp along with 2 tablespoons of oil; mix well. Cover and refrigerate overnight.

Step 3The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.

Step 4Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.


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