The seafood mix
I've been intrigued by the sea food mix at one of our local grocery stores for quite some time. I seem to walk by it on almost every trip to the store and even from time to time pick it up and peer into the clear plastic window. So, when I ran across this recipe from Self.com, although not exactly the same ingredients, I thought it was the perfect opportunity to finally buy the seafood mix and give it a try. I simply substituted 3/4 of the bag for the seafood called for in the recipe. The results were quite tasty.
Thai Seafood Hot Pot
Serves 4
INGREDIENTS
- 4 oz dried rice stick noodles
- 1 tablespoon vegetable oil
- 2 shallots, thinly sliced
- 2 cloves garlic, smashed
- 1/2 cup chopped onion
- 2 1/2 cups chicken stock
- 1 can (14 oz) diced tomatoes, with juice
- 1 cup light coconut milk
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- Zest of 2 limes (about 1 tbsp)
- 1-2 Thai red chiles, thinly sliced
- 1 tablespoon sugar
- 1 stalk of lemongrass, minced
- 6 sprigs cilantro, plus more for garnish
- 2 sprigs basil, plus more for garnish
- 1/2 cup canned straw mushrooms
- 12 large shrimp, peeled and deveined
- 4 large sea scallops, cut in half
- 1 cup frozen calamari rings, thawed
- Juice of 1 lime
PREPARATION
Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.
