 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Ingredients:
1 pound(s) large shrimp (32 to 36 per pound) peeled and deveined (save shells for stock) |
1/2 pound(s) scallops |
1/2 pound(s) swordfish |
1/2 pound(s) fresh lump crabmeat picked over to remove shells |
1/4 pound(s) unsalted butter |
1 cup(s) carrots (4) peeled and medium-diced |
1 cup(s) yellow onion (1) medium-diced |
1 cup(s) celery (3 stalks) medium-diced |
1 cup(s) white or red potatoes medium-diced |
1/2 cup(s) corn kernels fresh or frozen |
1/4 cup(s) rice flour |
1 quart(s) seafood stock see recipe |
14 ounce(s) coconut milk canned |
2 tablespoon(s) parsley, fresh minced |
1-1/2 teaspoon(s) kosher salt |
1 teaspoon(s) black pepper freshly ground |
Directions:
1. Cut the shrimp, scallops, and swordfish into bite-sized pieces and place them in a bowl with the crabmeat. .
2. In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes or until the potatoes are barely cooked, stirring occassionally. Add the rice flour; reduce the heat to low and cook, stirring often for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood, reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the coconut milk, and the parsley. Add salt and pepper to taste, and servie
|
|