Spicy Caribbean Seafood Stew - Modified

2 Cans Trader Joe's Light Coconut Milk
2 Cans (14.5oz) Fire Roasted Tomatoes, diced
2.5 lbs fresh or frozen (thawed), mixed seafood (shrimp, mussels, calamari) - or whatever you like
2 medium Vidalia Sweet Onions, chopped
3 medium carrots, diced
3 celery stocks, diced
5-6 garlic cloves, chopped or pressed
1-2 T coconut oil
1 bunch cilantro (separate leaves from stems, wash. Chop stems and set leaves aside for garnish)
1 lime

Seasoning:
3 T cumin, plus more to taste
1 T Paprika, plus more to taste
3 T Curry Powder, plus more to taste
1 tsp cayenne or Red pepper, more if you want HOT
Dash of Cinnamon
Sea Salt / Black pepper to taste

If you use less seafood (1.5-2lbs) you can make this recipe with one can of coconut milk and one can of tomatoes.

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.