From Elm Street Oyster Bar in Greenwich Connecticut
- 3 Tbs vegetable oil
- 1 lg Spanish onion, diced
- 1 red pepper, diced
- 1 green pepper diced
- 1 yellow pepper diced
- 1 1/2 tsp minced garlic
- 8 plum tomatoes, skinned seeded and diced
- 1/2 c chicken stock or clam juice
- 2 1/2 c ketchup
- 1/2 c chili sauce
- 1 Tbs hot sauce
- 1 bunch scallions, chopped
- 1 ear corn, shucked and slightly cooked
- 1 tsp chili powder
- 2 Tbs Worcestershire
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp cumin
- salt & pepper to taste
- 6 large shelled shrimp, sliced into 4 pieces
- 6 large scallops sliced into 4 pieces
- 1/2 c shredded Monterey Jack
- Tortilla Chips
Heat two tablespoons of oil in a large pot over a low flame.
Add onion and peppers and sweat until onion is almost translucent.
Add the minced garlic and cook until onion is completely translucent.
Increase heat to medium; add tomatoes and cook for about five minutes.
Add chicken stock or clam juice, ketchup, chili sauce and hot sauce. Bring mixture to a boil, stirring ingredients well.
Decrease heat to low and add the rest of the ingredients except those used in finishing.
Cook for about fifteen minutes. (Mixture can be cooled and refrigerated for up to three days. Bring to room temperature and heat over low flame before proceeding with remainder of recipe.)
To finish: Heat one tablespoon of oil in a sauté pan on medium heat.
Add the shrimp and scallops to the hot pan and saute for about one minute or until the shrimp are almost opaque.
Pour off any extra oil and juices and add the reserved chili mixture.
Cook for about two to three minutes, but be careful not to overcook the shrimp.
Divide among six ovenproof ramekins and top each with shredded Monterey Jack cheese.
Place under a broiler until cheese melts. Garnish with tortilla chips.