Chili-Lime Seafood with Tarragon Mashed and Broccoli

Enjoy the flavors of shrimps and scallops with the surprisingly good combination of tarragon and mashed potatoes with a side of broccoli.  (588 calories per serving)

Here is the recipe – (Makes 2 servings)



  • ½ lb. fresh or frozen large shrimp, thawed, peeled and deveined
  • 8 medium fresh or frozen scallops, thawed, dried
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Mashed potatoes:

  • 2 large potatoes
  • 1 tablespoon butter
  • 1 cup arugula
  • 3 tablespoons fresh chopped tarragon


  • 2 cups fresh broccoli
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil


To prepare the seafood marinade, combine in a small bowl the lime juice, olive oil, garlic, chili powder, cumin, and paprika and pour on seafood in a bowl and toss to coat evenly.  Cook on grill at medium-high for about 7 minutes by placing seafood in slotted cooking pan. Toss a few times during cooking to ensure even doneness and even coating.

To prepare mashed potatoes, boil potatoes until done and mash.  Fold in tarragon with potatoes and serve on bed of arugula with butter on top to melt.

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