Sunday, August 12, 2007

James Seafood Surprise

Ok this is purely for the sake of posterity.

This is the first time I've ever tried this and it came out really well. I'm enjoying a bowl right now as I write this. This all came about one day at El Taco Llama when I decided that since I like their seafood soup so much, I would make my own!

Ingredients :

1 lb raw shrimp with shells
10 Large Scallops ( 20 CT )
Any kind of white fish that's stable in soups ( Halibut ) I used Swordfish this time

Fresh Whole Mushrooms ( 2 Packages ) You can halve them But I put them in whole.
10 Tomatoes ( Diced ) How chunky is up to you. I like mine REAL chunky.
1 Large Onion ( Diced ) Same as above.
Garlic. Lots of it! ( Minced )

Pepper ( White if you have it )
Sesame Oil
Soy Sauce
Korean Chili flakes / Any Chili Flakes or powder should work just as well

1. Shell the shrimp
2. Throw the shells into a separate pot.
3. Add garlic and chili flakes. Bring to boil for 20 minutes to get all the flavor out from the shells. Use heads if you got em!
4. Put all seafood in a bowl and mix a little sesame oil, soy sauce and white pepper in to taste. Just about a tablespoon of each was about what I used.
5. Put some olive oil in a pot on high heat. When the olive oil is hot, throw garlic in. Brown garlic.
6. When garlic is brown, throw onions in.
7. Cook till onions are soft. Make sure nothing burns.
8. Throw tomatoes in and cook until everything is... well...mush.
9. When everything is sufficiently mushy, throw the mushrooms in. Hooray MSG like substance that is not bad for you! Let em cook until soft. This is most prominent vegetable in the soup. Everything else will probably be pulverized at this point.
10. Strain the shells and stuff out of the stock you've been boiling for the last 20 minutes and throw it in the pot with everything else.
11. Bring to a boil, or hot enough that most of the seafood will cook quickly.
12. Throw in the seafood. Bring to a boil for 10 minutes or so. Or until everything is sufficiently cooked.
13. Simmer on low for about 20 minutes.
14. Enjoy with some fresh squeezed limes, or throw some Kim Chee on top for a little sourness.