Spanish Shellfish

Name: Spanish Shellfish
Ingredients: 1/4 cup dry sherry; 1/8 teaspoon saffron threads, crushed; Vegetable cooking spray; 3/4 cup julienne-cut red bell pepper; 1/2 cup chopped onion; 1/4 cup diced low-sodium 96%-fat-free ham; 2 garlic cloves, minced; 1/3 cup canned crushed tomatoes; 1 tablespoon chopped almonds, toasted; 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 small fresh clams (about 10 ounces), scrubbed; 12 fresh mussels (about 1/2 pound), scrubbed and debearded; 12 medium shrimp (about 1/4 pound), peeled and deveined; 1 tablespoon chopped fresh parsley

15 ingredients

1 steps

Ingredients

1/4 cup dry sherry
1/8 teaspoon saffron threads, crushed
Vegetable cooking spray
3/4 cup julienne-cut red bell pepper
1/2 cup chopped onion
1/4 cup diced low-sodium 96%-fat-free ham
2 garlic cloves, minced
1/3 cup canned crushed tomatoes
1 tablespoon chopped almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
12 small fresh clams (about 10 ounces), scrubbed
12 fresh mussels (about 1/2 pound), scrubbed and debearded
12 medium shrimp (about 1/4 pound), peeled and deveined
1 tablespoon chopped fresh parsley

Directions

1

Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and saute 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.