Spicy Caribbean Seafood Stew - Modified
- Number of Servings: 1
Ingredients
2 Cans Trader Joe's Light Coconut Milk2 Cans (14.5oz) Fire Roasted Tomatoes, diced2.5 lbs fresh or frozen (thawed), mixed seafood (shrimp, mussels, calamari) - or whatever you like2 medium Vidalia Sweet Onions, chopped3 medium carrots, diced3 celery stocks, diced5-6 garlic cloves, chopped or pressed1-2 T coconut oil1 bunch cilantro (separate leaves from stems, wash. Chop stems and set leaves aside for garnish)1 limeSeasoning:3 T cumin, plus more to taste1 T Paprika, plus more to taste3 T Curry Powder, plus more to taste1 tsp cayenne or Red pepper, more if you want HOTDash of CinnamonSea Salt / Black pepper to taste
In large soup pot, heat 1-2 T coconut oil. Saute onions, celery and carrots for about 5 minutes until onions begin to brown.
Add Garlic and Cilantro stems to the pot, cook for another 3 minutes.
Add Tomatoes and seasonings - mix well. Cook for another 3 minutes.
Add Coconut milk and bring to a simmer. Taste seasoning now and adjust accordingly. You want it to be a little strong.
Add the 2.5lbs of seafood (defrosted or fresh) and cook until seafood is ready. If it is really thick, add 1 cup chicken broth. Make sure to mix everything well so the things on the bottom get moved around.
Once seafood is ready, either squeeze entire lime into full pot of stew, or cut up and add lime separately to each serving.
Garnish with cilantro leaves.
Serving Size: 10-12 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user HALFDANE.
Add Garlic and Cilantro stems to the pot, cook for another 3 minutes.
Add Tomatoes and seasonings - mix well. Cook for another 3 minutes.
Add Coconut milk and bring to a simmer. Taste seasoning now and adjust accordingly. You want it to be a little strong.
Add the 2.5lbs of seafood (defrosted or fresh) and cook until seafood is ready. If it is really thick, add 1 cup chicken broth. Make sure to mix everything well so the things on the bottom get moved around.
Once seafood is ready, either squeeze entire lime into full pot of stew, or cut up and add lime separately to each serving.
Garnish with cilantro leaves.
Serving Size: 10-12 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user HALFDANE.
Nutritional Info Amount Per Serving
- Calories: 2,193.9
- Total Fat: 74.0 g
- Cholesterol: 3,723.1 mg
- Sodium: 3,498.5 mg
- Total Carbs: 286.8 g
- Dietary Fiber: 54.7 g
- Protein: 274.3 g
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