Thursday, May 20, 2010

Shrimp and Crab Soup

I've been playing around more lately with coconut milk. I've also been trying to find ways to eat more fish and seafood, just to get some variety into the diet. Behold....this seafood soup!!

1/2 white onion, minced
1 Tablespoon chopped garlic
1 stalk celery, chopped fine
1 teaspoon coconut oil
1-1 pound bag of shrimp, thawed (I used the frozen, cooked shrimp from Trader Joes)
1-1 pound can of crab meat (I used Chicken of the Sea-it's a big, blue can that has to be kept refrigerated)
2 cans light coconut milk
1 tablespoon Old Bay Seasoning
1/2 teaspoon celery salt
1/4 teaspoon of dried red pepper (or more if you want it spicier)
8-10 bok choy, ends cut off and cut into 1-inch strips, rinsed
2 zucchini, cut into 4ths lengthwise, and then into 1/4 inch pieces
Fresh cracked pepper

In a large soup pot over medium heat, melt the coconut oil. When melted, add the onion, garlic and celery. Stir occasionally until the onion softens, about 2-3 minutes. Add the thawed shrimp, crab meat, coconut milk, Old Bay, celery salt and red pepper. Stir togther and let the coconut milk warm up. Once the coconut milk is warmed, add in the chopped bok choy and zucchini. It will look like you just added a mountain of greens to your soup, but it will cook down a lot. Cover the soup and cook on medium-low until the veggies are done, about 5 minutes or so....and you're done!! I like to throw in some fresh cracked pepper to the top of each bowl when serving, but that's up to you.

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