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Post by chief_cook2 on Jan 8, 2003 17:00:04 GMT -6
3 plum tomatoes, cored 1/2 cup (125 ml) dry white wine or water 2 bay (laurel) leaves 1/2 lb (225 g) shrimp, peeled and deveined 1/2 lb (225 g) scallops 2 cups orzo or other small pasta, cooked according to package directions and drained 1 16-oz (450 g) can black beans, drained 1 cup (250 ml) cooked fresh or drained canned corn 2 Tbs (30 ml) fresh lime or lemon juice 2 Tbs (30 ml) chopped fresh parsley 2 Tbs (30 ml) chopped fresh cilantro (coriander leaves) Salt and freshly ground pepper to taste Cayenne pepper or hot sauce to taste (optional)
Cook the whole tomatoes in a dry skillet over high heat until blackened on all sides. Allow to cool, then discard the seeds and chop coarsely. Combine the wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer. Add the shrimp and poach covered until they are pink and firm to the touch, 5 to 8 minutes. Add the scallops and poach covered for an additional 2 to 3 minutes, just until the scallops are opaque and firm to the touch. Remove the shrimp and scallops with a slotted spoon. Combine with the chopped tomatoes and the remaining ingredients in a large serving bowl. Serve warm or at room temperature. Serves 4 to 6.
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