MIAMI SEAFOOD FESTIVAL SAMPLER
Yield Portion Size
3/4 cup |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
3/4 cup |
Mexican crema
|
1-1/4 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
|
2 tbsp |
Chipotle mole paste
|
1/4 cup |
Water
|
1 cup |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
1/2 cup | |
1 tbsp |
Prepared horseradish
|
2 lbs |
Breaded clam strips
|
2 lbs |
Breaded, butterflied shrimp, tail on
|
Wesson® Canola Fry Oil
|
|
2 lbs |
Sea scallops (20/24)
|
1-1/2 tsp |
Salt
|
1-1/2 tsp |
Garlic powder
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 38 mg | 4% |
Carbohydrate | 24 g | 8% |
Cholesterol | 35 mg | 12% |
Total Fat | 16 g | 24% |
Iron | 1 mg | 7% |
Potassium | 127 mg | 0% |
Calories | 290 kcal | 15% |
Sodium | 836 mg | 35% |
Protein | 11 g | 23% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 4 g | 21% |
Sugars | 4 g | 0% |
Dietary Fiber | 1 g | 3% |
Vitamin A | 159 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make TOMATO AND GREEN CHILI CREMA SAUCE: In a large bowl, mix together RO*TEL® Diced Tomatoes & Green Chilies and Mexican crema until combined.
-
Step 2
Refrigerate until service.
-
Step 3
To make SMOKY CHIPOTLE-GREEN CHILI MOLE SAUCE: In a saucepan, cook RO*TEL® Diced Tomatoes & Green Chilies, chipotle mole paste and water over medium-low heat for 5 to 7 minutes, or until sauce slightly thickens.
-
Step 4
Serve warm or at room temperature.
-
Step 5
To make TOMATO AND GREEN CHILI COCKTAIL SAUCE: In a large bowl, mix together RO*TEL® Diced Tomatoes & Green Chilies, ketchup and horseradish sauce until combined.
-
Step 6
Refrigerate until service.
-
Step 7
To make FOUR PORTIONS: Fry 1/3 pound clam strips and 1/3 pound breaded shrimp in a deep fryer at 350°F for 5 to 7 minutes, or until shrimp reach an internal temperature of 165°F; drain.
-
Step 8
Season five sea scallops with 1/4 teaspoon salt and garlic powder.
-
Step 9
Thread scallops on two (4-1/2-inch) metal skewers.
-
Step 10
Grill scallops over high heat for 5 to 7 minutes, turning once, or until scallops are opaque.
-
Step 11
Serve on a platter with 1/4 cup each of Tomato and Green Chili Crema Sauce, Smoky Chipotle-Green Chili Mole Sauce and Tomato and Green Chili Cocktail Sauce.
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