1/2 cup yellow onion, 3 tablespoons extra virgin olive oil, 3 tablespoons salted butter,  3 garlic cloves, crushed to a paste, 2 Roma tomatoes, peeled and chopped, 1/4 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 teaspoon sweet paprika, 1/4 teaspoon saffron threads, 1/2 teaspoon cayenne, 1/2 tablespoon turmeric, 1 cup frozen peas, 3 cups shrimp stock, 1 cup dry white wine, 15 jumbo shrimp, head and shell on, 16 mussels, scrubbed and debearded, 1 1/2 cup uncooked long grain basmati rice, 2/3 cups white mushrooms, thinly sliced, 1 (10 1/2 oz.) can condensed chicken with rice soup, 6 ounces lump crab meat, flaked and cartilage removed.  Garnish with chopped flat-leaf parsley

Devein and remove the heads and shells from the shrimp. Wash the shells in cold water and put them in a pot with a  small yellow onion, 1 celery stalk, 1/4 small bell pepper, 1 garlic clove, 2 carrots, 1 tablespoon olive oil, 1 tablespoon chicken bouillon,  and 4 quarts of water.  Bring to a boil and skim off any foam that rises to the top of the pot.  Lower heat to a simmer, cook for another 30 minutes, set aside. Drain off vegetables, this is your stock, set it aside. In a large, heavy skillet, add the oil and butter, when the butter melts, add the rice, brown the rice; this step takes about 5-minutes.  Add the onions, mushrooms, soup, garlic, tomatoes, sugar, pepper, paprika, turmeric, saffron, cayenne, peas, shrimp stock, wine, stir together.  Taste the mixture it will taste a little salty, ignore when everything is cooked it will be okay.  Cook with the top on for about 15 minutes, lay the shrimp, and crab meat on top, put the lid back on, and cook for another 10 minutes. Remove the shrimp and crabmeat from the pot, set them aside. Fluff the pilaf with a fork , and put it on a large platter. Add the shrimp and craw meat on top. In a separate skillet add, about 1/2 cup of the shrimp stock, bring to a boil, add the mussels, put a top on the skillet and cook them until they open.  Add the opened mussels on top with the shrimp and crab meat.

3 Comments Add yours

  1. Essie Stephenson says:

    Love it


  2. Essie Stephenson says:

    Love it


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