Spicy Caribbean Seafood Stew
Warming, full-flavored and deeply satisfying, this dish was the star of the first rest day dinner of the 2012 CFSBK Paleo Challenge. Thanks Asta for the recipe and for putting this in my belly. And thanks to Dan for the great photo.
I’ll be posting all the recipes from the dinner here; stay tuned!
(1) can (full fat) coconut milk
(1) 14.5oz can diced tomatoes with green chile
2lb seafood (such as 1lb bag of trader joe’s shrimp (no tail) and 1lb bag of trader joe’s mixed seafood — but you could easily do this recipe with fish or fresh seafood)
1 onion, diced
3 carrots, diced
3 celery stalks, diced
5-6 garlic cloves, I use a garlic press but you can also smash/chop them
1 bunch cilantro (separate leaves from stems, chop stems and set leaves aside for garnish/serving)
Seasoning: (* I do not measure my seasoning, but it’s roughly the following)
2 parts cumin (sometimes I do seeds and powder)
1 part paprika
1 part curry powder
1/2 part cayenne pepper
dash of cinnamon
sea salt and black pepper to taste (probably 1 part each)
In large soup pot, saute onions, celery and carrots with 1-2 tbsp coconut oil for about 4-5 mins until onions begin to brown.
Add garlic and cilantro stems to the pot, cook for another 2-3 mins.
Add tomatoes and seasoning - mix well. Cook for another 2-3 mins.
Add coconut milk and bring to a simmer. I recommend tasting the seasoning now, you want it to be a little strong.
Add the 2lbs of seafood (defrosted or fresh) and cook until seafood is ready (usually 5-8 mins at a simmer depending on if it’s already cooked or raw). Make sure to mix everything well so the things on the bottom of get moved around.
Once the seafood is ready I squeeze in the entire lime and mix thoroughly (you can also add lime separately to each serving if desired).
Garnish with cilantro leaves and ENJOY!!