Seafood Nage
Seafood Nage
Ingredients
- 2 cups (500 ml) chicken broth
- 6 new potatoes, sliced about 1/2-inch (1-cm) thick
- 2 cloves garlic, peeled and halved
- 3 tablespoons (45 ml) butter
- 12 raw medium shrimp, in their shell
- 8 scampi tails, trimmed
- 4 baby yellow squash, sliced about 1/2-inch (1-cm) thick
- 2 radishes, sliced
- 2 baby bok choy, broken into leaves
- 1 shallot, thinly sliced
- 1 jalapeño pepper, seeded and thinly sliced
- 1 cup (250 ml) small shrimp
- Lemon wedges
- Salt and pepper
Instructions
- In a large saucepan or large skillet, bring the broth, potatoes, and garlic to a boil. Cover and simmer gently for about 10 minutes or until the potatoes are tender. Uncover and reduce the broth by half.
- Add the butter, shrimp, scampi, and the remaining vegetables. Cover and bring to a boil again. Simmer gently for about 2 minutes or until the vegetables are al dente and the seafood is just cooked.
- Remove the pan from the heat and add the small shrimp. Cover and let stand in the hot broth for about 1 minute. Serve in large bowls with the lemon wedges.
Seafood Nage