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Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I got this recipe from eatingwell.com. You can substitute shrimp with scallops. I haven't tried it yet but sounds YUMMY! NUTRITION INFORMATION: Per serving: 235 calories; 5 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 18 g carbohydrate; 23 g protein; 4 g fiber; 411 mg sodium; 871 mg potassium. MAKE AHEAD TIP: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes.
  3. Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute.
  4. Stir in rum and bring to a boil.
  5. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
  6. Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.
  7. Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
  8. Stir in the remaining 1 teaspoon garlic.
  9. Taste and add more lime juice, if desired.
  10. Sprinkle with the remaining 1/2 cup parsley and serve immediately.