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Photo: Leigh Beisch
Active Time:30 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh crabmeat (preferably claw meat), cleaned and picked over1poundraw shrimp (16-20 per pound), peeled and deveined if desired¼cuplemon juice1 ½tablespoonsdendê (red palm oil; see Tip) or canola oil3cupssliced red bell peppers2 ½cupssliced green bell peppers2 ½cupssliced red onions½cupminced fresh cilantro, plus more for garnish4largecloves garlic, minced¼cuptomato paste¾teaspoonsalt¾teaspoonground pepper214-ounce canscoconut milk2cupsclam juice or fish stock4cupscooked brown rice
Cook Mode(Keep screen awake)
Ingredients
1poundfresh crabmeat (preferably claw meat), cleaned and picked over
1poundraw shrimp (16-20 per pound), peeled and deveined if desired
¼cuplemon juice
1 ½tablespoonsdendê (red palm oil; see Tip) or canola oil
3cupssliced red bell peppers
2 ½cupssliced green bell peppers
2 ½cupssliced red onions
½cupminced fresh cilantro, plus more for garnish
4largecloves garlic, minced
¼cuptomato paste
¾teaspoonsalt
¾teaspoonground pepper
214-ounce canscoconut milk
2cupsclam juice or fish stock
4cupscooked brown rice
DirectionsCombine crab, shrimp and lemon juice in a medium bowl.Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes.Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired.TipsTip:Dendê (red palm oil) gets its vibrant color from the pulp of the fruit of the oil palm tree. It is not the same as palm kernel oil, which is made from the seeds, not the pulp. Choose cold-pressed, unrefined red palm oil that bears a Palm Done Right seal of approval.Originally appeared: EatingWell Magazine, January / February 2021
Directions
Combine crab, shrimp and lemon juice in a medium bowl.Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes.Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired.TipsTip:Dendê (red palm oil) gets its vibrant color from the pulp of the fruit of the oil palm tree. It is not the same as palm kernel oil, which is made from the seeds, not the pulp. Choose cold-pressed, unrefined red palm oil that bears a Palm Done Right seal of approval.
Combine crab, shrimp and lemon juice in a medium bowl.
Heat oil in a large pot over medium-high heat. Add red peppers, green peppers and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes. Add cilantro, garlic, tomato paste, salt and pepper; cook, stirring, for 1 minute. Add coconut milk and clam juice (or fish stock) and bring to a simmer. Reduce heat to maintain a simmer, cover and cook until the peppers are softened, 8 to 10 minutes.
Add the crab and shrimp and return to a simmer over medium heat. Cover and cook until the shrimp is cooked through, 3 to 4 minutes more. Serve the chowder over rice. Garnish with cilantro, if desired.
Tips
Tip:Dendê (red palm oil) gets its vibrant color from the pulp of the fruit of the oil palm tree. It is not the same as palm kernel oil, which is made from the seeds, not the pulp. Choose cold-pressed, unrefined red palm oil that bears a Palm Done Right seal of approval.
Originally appeared: EatingWell Magazine, January / February 2021
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Nutrition Facts(per serving)485Calories26gFat39gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
