This dish is comfort food. Period. Great source of good nutrients combined with a very cozy flavor pallet, this dish will have everyone around the table smiling. Enjoy!
I know the dish looks like a pasta overload... In reality, pasta's glycemic index is in the low range at 52-54. The trick is to eat a sensible amount, which should be fairly easy considering the recipe only calls for six ounces of noodles in total.
Ingredients:
- 6 oz pollock bites
- 6 oz lge shrimp - cleaned & tails removed
- olive oil
- splash of lemon juice - fresh squeezed preferred
- 6 oz frozen lima beans
- 6 oz broccoli crowns - cut up after cooking
- 1 lg yellow onion - diced
- 3 scallions - cut to 1/4" rings
- 1 15.5 oz can Cream of Shrimp condensed soup
- 1/3 cup half & half
- 6 oz egg noodles
Combine pollock & shrimp in a bowl. Add a dash of salt & pepper, a little olive oil and a splash of lemon juice. Toss to blend flavors and set aside.
Cook the lima beans and broccoli as you normally do. Cut the broccoli into small pieces. Set both aside.
Put on the water for the egg noodles... don't forget to salt the water.
Heat ~2 tbsp olive oil in a large skillet over medium heat. Saute until fish and shrimp are just done. Remove from skillet and set aside on a plate with a cover.
Add a little more oil if needed and saute the onion over medium heat. Add scallions and after a minute add the soup. Rinse can with 1/3 cup half & half, add and blend. Add the vegetables, blend and season with salt & pepper to taste.
Finally, add the shrimp and pollock back to the skillet, blend and cover. Simmer on low for a couple more minutes for everything to heat through.
Serve over egg noodles as shown top of post or with noodles on the side. :-)
