Catalan Dungeness Crab & Shrimp Stew

  • Yield:3 main course servings
  • Time:
    1 hr, 3 mins show details

I love this recipe because there is essentially no waste. This is a modification of a recipe found on the Sitka Seafood Market website. Go there for the freshest, clean caught seafood included here. sitkaseafoodmarket.com/

Ingredients

  • Clean the Crustaceans
  • 2
    dungeness crab clusters, Thawed. These come pre-cooked with internal organs removed.
  • ½ pound
    spot shrimp, Thawed
  • 1 cup
    Basmati rice, pre-cooked optional
  • Make the Stock
  • 12 ounces
    Unsweetened coconut milk
  • 8 fluid ounces
    clam juice
  • ½ cup
    water
  • 1
    leek leaves (green portion)
  • 2
    sprigs fresh thyme
  • 1
    whole bay leaf
  • crab & shrimp shells
  • Saute the Aromatics
  • 2 tablespoons
    olive oil
  • 1
    yellow onion (medium size), sliced thinly
  • 1
    leek (medium size) stalk, just the white portion, sliced thinly
  • 1
    red bell pepper, sliced thinly
  • 3
    cloves garlic, minced
  • 1 teaspoon
    smoked sweet paprika
  • ½ pinch
    cayenne powder
  • Build the Stew
  • 14 ounces
    fire roasted tomatoes, canned
  • 1 cup
    mixed exotic mushrooms, sliced thinly
  • Finish the Stew
  • shrimp meat
  • finished stock
  • 4 fluid ounces
    heavy cream
  • 1 tablespoon
    butter, salted is OK
  • ½ teaspoon
    saffron threads
  • Serve
  • crab meat
  • salt and pepper, to taste optional
  • ½ cup
    cilantro leaves, for garnish optional
  • ½
    lime in wedges, for garnish optional
  • Crusty artisan bread, sliced optional
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Preparation

  1. 20 mins

    Remove the meat from the crab and shrimp, reserving all of the shells for the stock.

  2. If not already prepared, cook the rice according to the package directions. Set aside.

  3. Bring the coconut milk, clam juice, water, leek tops, thyme, and the reserved shells to a boil in a medium saucepan.

  4. 20 mins

    Simmer for 15-20 minutes then strain out the solids from the stock, cover and set aside.

  5. 7 mins

    Heat the olive oil in a large sauce pan over medium heat. Sauté' onion, leek and bell pepper 5-7 minutes until slightly caramelized.

  6. 1 min

    Add the garlic, paprika, and cayenne powder, and sauté until aromatic, about 1 minute.

  7. 8 mins

    Add the tomatoes and mushrooms to the pan and simmer for an additional 7-8 minutes.

  8. 7 mins

    Add the cleaned shrimp, the stock, heavy cream, butter, and saffron to the pan and simmer for an additional 5-7 minutes. Remove from heat.

  9. Immediately add most of the crab meat, leaving out some of the better looking chunks for garnish. Add the rice and gently stir to distribute.

  10. Correct the seasoning with salt and pepper to taste.

  11. Serve in warmed bowls topped with the reserved crab meat and cilantro. Place the lime wedges on the rim for the guest to use and accompany with crusty bread.

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