Chilean Seafood Stew – Keto-Friendly Low Carb Creamy Chilean Style Magret de Linguiça Recipe

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 12 oz large shrimp, peeled and deveined
• 8 oz sea scallops
• 4 links smoked chorizo sausage (Chilean Magret de Linguiça)
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. In a large pan over medium high heat, cook the chorizo sausages until browned on all sides. Remove from pan and let cool slightly, then slice into bite sized pieces. Set aside. In the same pan, add olive oil and sauté onions and garlic until softened. Add white wine to deglaze the pan and cook for a few minutes until reduced by half. Stir in smoked paprika, salt, and pepper, then add heavy cream. Mix well and let simmer for 5 7 minutes until slightly thickened. Add sliced chorizo sausages, shrimp, and scallops to the sauce, cooking for about 4 6 minutes or until seafood is cooked through.

Chef’s Insight

Using high-quality smoked chorizo sausage is key to achieving a rich, flavorful dish.

Notes

Be sure to cook the shrimp and scallops just until they turn pink and opaque; this ensures they are safe to eat while still tender.