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Seafood Cannelloni Recipe

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Nutrition

Cal/Serving: 392
Daily Value: 20%
Servings: 6

Low-Carb
Sugar-Conscious
Fat26g39%
Saturated15g77%
Trans0g0%
Carbs10g3%
Fiber1g3%
Sugars1g0%
Protein21g42%
Cholesterol193mg64%
Sodium1334mg56%
Calcium92mg9%
Magnesium47mg12%
Potassium366mg10%
Iron1mg5%
Zinc2mg11%
Vitamin A1599IU32%
Vitamin C4mg6%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg6%
Niacin (B3)2mg11%
Vitamin B60mg12%
Folic Acid (B9)45µg11%
Vitamin B122µg33%
Vitamin D1µg0%
Vitamin E2mg9%
Vitamin K15µg18%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 1/3 cup finely chopped shallot
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
  • 1 lb sea scallops, tough muscle removed from side of each and reserved
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon tomato paste
  • 1 cup dry white wine
  • 3 cups water
  • 1 tablespoon seafood glaze* (optional)
  • 2 fresh flat-leaf parsley sprigs
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 teaspoon fresh lemon juice, or to taste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Cognac
  • 1/2 cup finely chopped fresh chives

Recipe Details

Prep
Cook
Total Time
Servings 6 servings