Recipe courtesy of Dennis Skoney
Cataract City Shrimp and Scallops with Tropical Salsa Falls
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 70
- Sodium
- 629
- Total: 50 min
- Prep: 35 min
- Inactive: 5 min
- Cook: 10 min
Ingredients
2 tablespoons rum, plus 2 ounces
2 tablespoons cornstarch
20 (U/10 size) shrimp, peeled and cleaned
20 large scallops, washed and dried
2 tablespoons clarified butter
2 tablespoons scallions, chopped
4 ounces mango, chopped
4 ounces cleaned pineapple, chopped
3 ounces pineapple juice
4 ounces coconut juice
Sea salt and freshly ground black pepper
Shredded coconut, toasted, for garnish
Tropical Salsa Falls, recipe follows
Tropical Salsa Falls:
1/4 cup peeled, chopped pineapple
1/4 cup finely chopped mango
1/4 cup seeded and finely diced papaya
2 tablespoons chopped cilantro
1-ounce lime juice
1 jalapeno pepper, seeded and chopped
1-ounce scallion, chopped
Directions
- Whisk together cornstarch and 2 tablespoons rum in a bowl. Add shrimp and scallops, toss to combine well, and soak for 5 minutes. Heat a saute pan over medium-high heat. Add clarified butter and heat. Remove seafood from rum/cornstarch mixture and saute until tender. Add scallions, mango and pineapple chunks and saute for an additional 2 minutes. Remove the pan from the heat and carefully deglaze with rum. Return to the heat and cook until alcohol is burned off. Add pineapple juice and coconut milk. Simmer for 3 minutes. Season with sea salt and freshly ground pepper. Garnish with toasted shredded coconut. Finish plate decoration with Tropical Salsa Falls.
Tropical Salsa Falls:
- Combine all ingredients and set aside to let flavors "marry."