How’s that for alliteration! Anyway, I don’t eat a ton of shellfish, just because Mike is allergic, so I don’t buy it often. However, I picked up a mixed seafood bag from BJ’s , and since there were tons of leftovers from the night before, I decided to bust it out. I had a can of Trader Joe’s Light Coconut Milk already open and in the fridge, so it just seemed like a good idea to make a simple soup. I’m really thrilled how it came out, it had good heat, and a nice complexity to the spice.
- 2 cups seafood mix (squid, muscles, shrimp, scallops)
- 3/4 can coconut milk
- 2 tbsp lemon juice
- 1 cup water
- 1 cup mushrooms
- 2 bay leaves
- Red pepper flakes
- 1-2 tsp Tabasco
- Cardamom, coriander, thyme, basil, sea salt, cumin
- 2 cups baby kale leaves
Combine all ingredients, except the kale, in a sauce pan, and cook over medium high heat. The seafood mix should be cooked through when the shrimp are opaque. I’m not sure how to gauge the squid. Once the shrimp was done I kind of just assumed everything else was also good.
A minute or two before the end, before you take it off the heat, and the kale leaves and stir.