Sunday, July 28, 2013

Coconut Seafood Stew Crockpot Recipe

Coconut Seafood Stew Crockpot Recipe

Ingredients needed:

* 1 can of light coconut milk
* 1 can of baby corn, drained
* 8 ounces of bottled clam juice
* 4 medium red potatoes, quartered and boiled
* 1 cup of dry white wine
* 1 jar of green curry sauce (4 ounces)
* 1/2 cup of fresh sweet basil leaves
* 1 tablespoon of chopped garlic
* 1/2 teaspoon of freshly ground black pepper
* 1 pound of shrimp, peeled
* 4 cooked king crab legs, split, each approximately 6 inches long
* 12 steamer clams
* 8 large mussels, scrubbed and beards removed
* Kosher salt

Preparation steps:

* In crockpot, stir together coconut milk, corn, clam juice, potatoes, wine, curry sauce, basil, garlic, and black pepper.
* Cover and cook on low for 7 hours
* Turn crockpot to high. Stir in shrimp, crab legs, clams, and mussels. Cover and cook for 30 minutes more and clams and mussels have opened. Remove and discard any clams or mussels that have not opened.
* Season with desired amount of salt to taste.

Enjoy many other seafood crockpot recipes here

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