Ingredients
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1 pound fresh crabmeat (preferably claw meat), cleaned and picked over
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1 pound raw shrimp (16-20 per pound), peeled and deveined if desired
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¼ cup lemon juice
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1 ½ tablespoons dendê (red palm oil; see Tip) or neutral oil, such as canola or avocado
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3 cups sliced red bell peppers
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2 ½ cups sliced green bell peppers
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2 ½ cups sliced red onions
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½ cup minced fresh cilantro, plus more for garnish
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4 large cloves garlic, minced
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¼ cup tomato paste
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¾ teaspoon salt
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¾ teaspoon ground pepper
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2 14-ounce cans coconut milk
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2 cups clam juice or fish stock
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4 cups cooked brown rice
Directions
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Combine crab, shrimp and lemon juice in a medium bowl.
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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.
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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.
