Creole Seafood Stew
Source of Recipe
Master Chef Don's 2008 Collection
List of Ingredients
1 fluid ounce extra virgin olive oil
2 shrimp, U-12, head on
1 teaspoon Creole Spice Mix, recipe follows
1 piece Seafood Boudin, recipe follows
1 teaspoon garlic, sliced thin
4 sea scallops
3 littleneck clams
5 fluid ounces white wine
1 teaspoon fresh herbs, assorted, chopped
10 fluid ounces Saffron Tomato Broth, recipe follows
shrimp stock, as needed
2 tablespoons Pepper Garnish, recipe follows
Heat the oil in a sauté pan. Season the shrimp with 1 teaspoon (5 milliliters) of the Creole spice mix. Sauté the shrimp and the Seafood Boudin for 1 minute.
Add the garlic, mussels, scallops and clams and sauté for 30 seconds. Add the white wine, herbs and Saffron Tomato Broth and bring to a boil. Add enough shrimp stock to create the desired amount of liquid in the finished product. Reduce the heat and simmer for 3 minutes.
Ladle the stew into a bowl, arranging the shellfish attractively. Garnish with the Pepper Garnish and serve.