Tags

, , , , , , , , ,

When Meegan has to go out of town there is one stead fast rule for Tara:

EAT SEAFOOD!

(and lots of it)

Weeks before a trip you’ll find Tara planning the breakfast/lunch/dinner menu so that full advantage can be had to buying the seafood, eating the seafood and clearing out any remnants of said life from the waters.

Having stumbled upon this little beauty of a recipe over at EverydayPaleo, the possibilities are endless. A big batch is frozen in the freezer waiting for the next out of town excursion but we’ve also recreated it using chicken and for those vegetarians out there this would be a great meal any day of the week, minus the meat with lots of extra veggies.

As always we changed things up according to our tastes and what was readily available in our kitchen!

Enjoy

Paleo Caribbean Seafood Stew

Ingredients:

  • 2 lbs raw seafood (what you like is what should be in there!)
  • 1 Yellow Onion (diced)
  • 3 Zucchini (sliced)
  • 1/2 Pint Grape Tomatoes
  • 1 Can Coconut Milk (we use full fat version)
  • 1 Tbsp Cumin
  • 1 Tbsp Yellow Curry
  • 1 tsp Paprika
  • Garlic, minced (We used 5 cloves)
  • 1 Tbsp FoC (Fat of Choice; we used bacon fat)

The Players

Prepare your vegetables!

zucchini / tomatoes

Be sure to keep onions separate from tomatoes and zucchini.

In large pot on medium heat, saute diced onions in FoC until just before browned, add garlic and continue to saute for another minute or two.

Onion / Garlic goodness

Add tomatoes, zucchini and spices to your soup pot and mix well. Continue to cook on medium heat for about 2-3 minutes then add coconut milk and bring to simmer.

Veggies in curry goodness

Add seafood and cook for 5 – 10 minutes or until seafood is cooked thoroughly.

Caribbean Seafood Stew

This was served over quinoa but is pretty hearty in and of itself. For a little more of a kick you can add chili powder. Play around with the spices to find the right combination for you!

Now that’s good eatin’ folks!

Advertisements