MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Panamanian Crab Callao
Categories: Latin amer, Crab, Bacon, Shrimp, Conch
Yield: 4 Servings
2 lb Fresh greens or
2 pk Frozen
8 oz Fresh or frozen okra rounds,
1 qt Fish stock or shrimp base,
- fortified water
4 oz Smoked bacon or salt pork,
- finely diced
1 c Whites of leek or red onion,
- chopped
1 bn Green onions chopped
1 tb Minced garlic
1 ts Chipotle chili paste
8 oz Coconut milk
1 tb Fresh thyme or
1 ts Dried
1 lb Crabmeat, prawns or conch
Shrimp powder and white pepper, to taste
If using fresh greens and okra light saute to wilt Cover the
greens and okra with stock Bring to a boil, remove and drain
saving stock Cool the green to room temperature then process
smooth Render the bacon or salt pork Add the leeks, green onions,
garlic and chipotle paste, saute 5 minutes Add the processed
greens and reserved stock Add coconut milk and thyme simmer 5
minutes Add selected crab or seafood Adjust seasonings with white
pepper and shrimp powder
A Caribbean gumbo that includes some form of "greens" meaning
taro, amaranth-Chinese spinach, mustard, or kale leaves that are
traditionally sauteed in rendered pork fat often with the addition
of a smoked pigs tail, fat back, or sausage. You can use spinach
or even some type of canned or frozen greens if the exotic or
fresh varieties aren't available. It's also one of those inclusive
dishes that's happy to accept anything you throw in; salted cod,
lobster, prawns, calamari, oysters or clams. Very African in its
roots with okra, greens and coconut milk all components well used
in the old country and the finished product is very green if not
over cooked.
From:
https://panamanianrecipes.wordpress.com
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