April 8th, 2012
Recipe by Aaron Bico, St. Catharines, Ont.
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Sauté shallots and shrimp in a medium-sized pot until shrimp are pink and opaque (about 3 minutes).
Add garlic, seared off scallops and lobster meat to pot.
In a bowl, whisk red curry paste, cream and coconut milk together and pour into pot with seafood. Simmer and reduce for 5 minutes. Finish with parsley and lemon juice.
261 calories, 19 g fat, 16 g protein, 7 g carbs, 1 g fibre. Excellent source of vitamin A.