Thursday, December 11, 2014

Spicy Paleo Seafood Stew

I chose this recipe for tonight because I needed something that required few ingredients and took little time to make. We're just back from 6 days at Disney, and this evening I have a cookie exchange to attend. Somehow I managed to squeeze in a very quick grocery store run (AND 6 dozen grain-free pecan pie bars...)

This one never fails because it's loaded with flavor but a snap to make. I adapted it from Melissa at I Breathe, I'm Hungry's recipe for Brazilian Shrimp Stew. I like to use a mixture of seafood here, but it does taste just as good with only shrimp.

Spicy Paleo Seafood Stew
from I Breathe, I'm Hungry

1 lb. mixed frozen seafood, thawed
1/4 olive oil
1 small chopped white onion
2 minced garlic cloves
1 jar roasted red peppers, drained and chopped (mine was 7.75 oz)
1/4 cup fresh cilantro, chopped
1 14 oz. can diced organic tomatoes with chilis
1 cup coconut milk
2 tbs. Sriracha sauce
juice of one lime
salt & pepper, to taste

Heat olive oil in a medium saucepan.  Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.

Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the seafood turns opaque.
Pour in the coconut milk and sriracha, and cook just until heated through (do not boil). 

Add lime juice and season with salt and pepper to taste.  Serve hot, garnished with fresh cilantro.

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