Advertisement

Chipotle

Time 20 minutes
Yields Serves 4
Chipotle
1

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

2

Use 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.

3

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

4

Heat 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.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.