Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 2 stalks lemongrass, bruised
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lemons, sliced
- 1/4 cup fresh parsley, chopped
- 4 cups seafood broth
Instructions
- Begin by preparing the ingredients. Rinse the seafood under cold water, and pat dry with paper towels. Slice the lemons and chop the parsley. Bruise the lemongrass stalks to release their oils.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the bruised lemongrass stalks to the pot, and sauté for another minute, allowing their aroma to meld with the garlic.
- Sprinkle the smoked paprika, cayenne pepper, salt, and black pepper into the pot, stirring to combine.
- Pour in the seafood broth, and bring the mixture to a simmer.
- Add the shrimp, mussels, and clams to the pot. Cover, and let cook until the seafood is tender and the shellfish have opened, about 5-7 minutes.
- Stir in the chopped parsley, and squeeze the sliced lemons over the top.
- Serve the Quick Seafood boil hot, garnished with additional parsley and lemon slices if desired.
Notes
Use the freshest seafood available for the best flavor and texture. Adjust the level of cayenne pepper to suit your desired heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Seafood
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg