Olympic Seafood Stew
by: u.s.a. culinary olympic team 
 
1 cup  clam juice
1 cup  chicken broth
1/4 cup  heavy cream
2 cup  garlic mashed potato (already prepared, which ever way you prefer)
12 large  shrimp (peeled and deveined)
1/2 lb.  medium scallops
8 oz.  lobster tail
1 cup  diced zucchini squash
1 cup  diced yellow squash
1 cup  diced red bell pepper
1 Tbsp  butter
1 tsp  vegetable oil
  salt and pepper to taste
 
in a medium saucepan, bring clam juice and chicken stock to simmer. cover 
and simmer for 10 minutes. 
take lobster meat out of lobster shell and put shell in simmering stock. 
cover and simmer for 10 minutes. turn down heat and whisk in cream. set 
sauce aside and keep warm. 
heat up two medium saute pans, pat butter in one and oil in the other. 
saute seafood in the butter for three minutes, turning once. 
saute vegetables in oil for three minutes. add a pinch of salt and pepper 
at the end. 
mound up a 1/2 cup garlic mashed potatoes in each of four wide soup 
bowls. arrange seafood around potatoes and smother with lobster sauce. 
cascade vegetable mix down potato mound and serve immediately. 
 
serves 4 
 
 
-- 
(ID: 11072) Mirror: rec.food.recipes: Fri, Aug 29, 2003


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