Wine-saute in a deep dish the mushrooms, green oinion and chopped garlic for 2 minutes.
Add the can of baby clams w/juice, tuna, scallops and the shrimp. Simmer 10 minutes then add the chicken broth in proportion to the need for liquid. In a seperate dish blend arrowroot or cornstarch into some cold water. Slowly add half of this to the mixture while stirring. If still too runny, continue adding the arrowroot/cornstarch until the desired consistency is reached. (should be thick without being caky, and still be able to run a little)
Now stir in the seasonings to taste and spoon mixture into the awaiting shells. Sprinkle on the cheese and place under "broil" until golden. Serve with a basmati rice.
|2 cups sliced mushrooms|
|1 cup chopped green onion|
|4 cloves chopped garlic|
|1/4 cup white wine|
|1 lb cleaned, shelled uncooked shrimp|
|1/4 lb scallops|
|1 small can baby clams w/ juice|
|1/2 lb fresh cubed tuna|
|1 cup chicken broth|
|salt, pepper, herbs and spices to taste|
|arrowroot / cornstarch (2 - 3 tbs)|
|shredded low-fat cheese (2OZ/serving)|
|As in the stuffed potato, this also is an entree and not an appetizer. You can serve this in it's traditional fashion in a shell or
as a casserole-type surrounded by mashed potatoes. By reducing the liquids this mixture is great for stuffing "crepes" and placed under the broiler
until the cheese melts and starts to turn golden. Try this original mixture on your favorite type of pasta for a replacement to high-fat "Alfredo" sauce.
To transform it to a seafood chowder merely add more liquid, retain the thickening agent (arrowroot/cornstarch) and join with some precooked baby
potatoes. Serve as a meal.