Seafood “Hot Pot” with Butternut Squash and Cinnamon

Recipe from Chakra in Paramus
Shutterstock 71547586

“I love this one-pot recipe because of the multiple layers of flavors and complexity.” — Executive chef and partner Thomas Ciszak

 

Ingredients

16 Prince Edward
Island (P.E.I.) mussels
8 littleneck clams
4 (5-oz.) spiny lobster tails or 4 (1-lb.)
Maine lobsters
4 shrimp
2 tsp. sunflower oil
2 cups ½-inch diced butternut squash
2 Korean sweet potatoes, peeled and cut into ½-inch dice
2 shallots, peeled and minced
1 carrot, peeled and cut into ½-inch dice
½ lemongrass (cut lengthwise)
2 kaffir lime leaves
½ Thai chile
1 cinnamon stick
1 cup carrot juice
1 cup coconut milk
1 cup fish, chicken or shellfish stock
½ cup white wine
Fresh gingerroot, peeled, grated and strained to produce
2 tsps. ginger juice
Finely grated zest and juice of 1 lime
Salt and white pepper to taste

 

Preparation:

Wash the mussels and clams under cold running water. Cut the lobster tails in half. Peel and clean the shrimp. Set aside seafood. Heat the sunflower oil in a large soup pot over medium heat. Add the clams, butternut squash, sweet potatoes, shallots, carrots, Thai chile, lemongrass, kaffir lime leaves and cinnamon stick. Stir for 3 minutes. Add the mussels and continue cooking for 1 minute. Increase the heat to medium-high and add the carrot juice, coconut juice, stock and white wine. Bring to a simmer, then cook for 3 minutes. Add the lobster and shrimp and simmer until the lobster is cooked “to point,” about another 3 minutes. Add the ginger juice. Add the lime zest and juice according to desired flavor. Season with salt and white pepper to taste.

Prep time: 45 minutes; total time: 1 hour

 

Related Read: Spectrum of Spuds

Categories: Bergen Health & Life, Home & Style Features, Homepage Features, Restaurants Features