Seafood Chipotle 


  • 8 jumbo Shrimp, about 1/2 pound
  • 8 large Scallops, about 3/4 pound
  • 8 cloves Garlic, divided
  • 2 teaspoon Salt, divided
  • 3 tablespoon Oil, divided
  • 2 chipotle Peppers, packed in adobo sauce
  • 1/2 small Onion, chopped
  • juice of 1/2 Lime
  • 1 pound uncooked Lobster meat
  • 1/4 cup dry white Wine
  • 1/2 cup whipping Cream 


1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. Use a fork to mash together 4 cloves of garlic and 1 teaspoon of salt in a bowl. Add to the shrimp along with 2 tablespoon of oil; mix well. Cover and refrigerate overnight.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes. 

Makes 4 servings. 

Cook's Notes:

This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice. 

You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets. 

The original recipe can be found on

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