Lobster and Shrimp Stew Peas
Lobster and Shrimp Stew Peas
Ingredients
For the Stew
- 2 lobster tails, cleaned and chopped
- 12 shrimp, U15, peeled and deveined
- 1 can red kidney beans, 15 ounce, drained and rinsed
- 1/2 can coconut milk, about 7 ounce
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 scallions, chopped, plus more for garnish
- 1 Scotch bonnet pepper, whole (optional, for heat)
- 1 teaspoon allspice, (pimento)
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
- 4 cups seafood stock, from the shells
- 1 inch ginger, fresh, peeled and sliced
- 1 tablespoon butter
- 1/2 teaspoon general seasoning, yellowish, as needed
- 1/2 teaspoon reddish spice, such as paprika or chili powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 2 cups cooked rice, for serving
For the Dumplings (Spinners)
- 1 cup all-purpose flour
- 1 teaspoon all purpose seasoning
- 1/4 cup water, approximately
Instructions
- 1
Begin by preparing the base for the seafood stock. In a large pot, combine the chopped scallions, sliced ginger, and 1 teaspoon of salt. Set aside.
⏱️ 5 min
- 2
Mince the 2 cloves of garlic. Chop the 1 medium onion. If using, chop the whole Scotch bonnet pepper.
⏱️ 5 min
- 3
Butterfly cut the 2 lobster tails. Carefully crack open the lobster shells and remove the meat. Place the empty lobster shells into the pot with the scallions, ginger, and salt. Add 4 cups of water to the pot and bring to a simmer over medium heat to create the seafood stock.
⏱️ 10 min
- 4
While the stock simmers, peel and devein the 12 U15 shrimp. Chop the cleaned lobster meat into smaller, bite-sized pieces.
⏱️ 10 min
- 5
Continue to simmer the stock for about 10-15 minutes, allowing the flavors to develop. Once the stock has simmered, carefully strain the liquid into a separate bowl, discarding the cooked lobster shells and other solids. This yields the seafood stock.
⏱️ 15 min
- 6
In a mixing bowl, combine the 1 cup of all-purpose flour and 1 teaspoon of all-purpose seasoning. Mix well with a wooden spoon. Gradually add approximately 1/4 cup of water and mix by hand until a dough forms. Knead the dough briefly, then roll small pieces of dough into elongated shapes, known as "spinners" or dumplings.
⏱️ 10 min
- 7
In a separate bowl, add the chopped lobster meat and peeled shrimp. Season the seafood with salt, freshly ground black pepper, 1 teaspoon of allspice (pimento), 1/2 teaspoon of yellowish general seasoning, 1/2 teaspoon of reddish spice (such as paprika or chili powder), and 1/2 teaspoon of garlic powder. Mix the seafood thoroughly with the seasonings using your hands.
⏱️ 5 min
- 8
In a clean large pot or Dutch oven, add the drained and rinsed 1 can of red kidney beans. Pour the strained 4 cups of seafood stock into the pot with the beans. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 9
As the stew simmers, add the 1 tablespoon of butter to the pot. Stir to combine. Open the 1/2 can of coconut milk and pour it into the simmering stew. Add the seasoned lobster and shrimp to the pot. Finally, carefully add the prepared dumplings (spinners) to the stew.
⏱️ 5 min
- 10
Stir the stew gently to ensure all ingredients are well combined. Continue to cook for 8-10 minutes, or until the seafood is opaque and cooked through, and the dumplings are tender. Taste and adjust seasoning as needed.
⏱️ 10 min
- 11
To serve, place a mound of cooked rice in the center of a shallow bowl. Ladle the lobster and shrimp stew peas around the rice. Garnish with additional chopped scallions. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lobster and Shrimp Stew Peas
For the Stew
- 2 lobster tails, cleaned and chopped
- 12 shrimp, U15, peeled and deveined
- 1 can red kidney beans, 15 ounce, drained and rinsed
- 1/2 can coconut milk, about 7 ounce
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 scallions, chopped, plus more for garnish
- 1 Scotch bonnet pepper, whole (optional, for heat)
- 1 teaspoon allspice, (pimento)
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
- 4 cups seafood stock, from the shells
- 1 inch ginger, fresh, peeled and sliced
- 1 tablespoon butter
- 1/2 teaspoon general seasoning, yellowish, as needed
- 1/2 teaspoon reddish spice, such as paprika or chili powder, as needed
- 1/2 teaspoon garlic powder, as needed
- 2 cups cooked rice, for serving
For the Dumplings (Spinners)
- 1 cup all-purpose flour
- 1 teaspoon all purpose seasoning
- 1/4 cup water, approximately
Instructions
- 1
Begin by preparing the base for the seafood stock. In a large pot, combine the chopped scallions, sliced ginger, and 1 teaspoon of salt. Set aside.
⏱️ 5 min - 2
Mince the 2 cloves of garlic. Chop the 1 medium onion. If using, chop the whole Scotch bonnet pepper.
⏱️ 5 min - 3
Butterfly cut the 2 lobster tails. Carefully crack open the lobster shells and remove the meat. Place the empty lobster shells into the pot with the scallions, ginger, and salt. Add 4 cups of water to the pot and bring to a simmer over medium heat to create the seafood stock.
⏱️ 10 min - 4
While the stock simmers, peel and devein the 12 U15 shrimp. Chop the cleaned lobster meat into smaller, bite-sized pieces.
⏱️ 10 min - 5
Continue to simmer the stock for about 10-15 minutes, allowing the flavors to develop. Once the stock has simmered, carefully strain the liquid into a separate bowl, discarding the cooked lobster shells and other solids. This yields the seafood stock.
⏱️ 15 min - 6
In a mixing bowl, combine the 1 cup of all-purpose flour and 1 teaspoon of all-purpose seasoning. Mix well with a wooden spoon. Gradually add approximately 1/4 cup of water and mix by hand until a dough forms. Knead the dough briefly, then roll small pieces of dough into elongated shapes, known as "spinners" or dumplings.
⏱️ 10 min - 7
In a separate bowl, add the chopped lobster meat and peeled shrimp. Season the seafood with salt, freshly ground black pepper, 1 teaspoon of allspice (pimento), 1/2 teaspoon of yellowish general seasoning, 1/2 teaspoon of reddish spice (such as paprika or chili powder), and 1/2 teaspoon of garlic powder. Mix the seafood thoroughly with the seasonings using your hands.
⏱️ 5 min - 8
In a clean large pot or Dutch oven, add the drained and rinsed 1 can of red kidney beans. Pour the strained 4 cups of seafood stock into the pot with the beans. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 9
As the stew simmers, add the 1 tablespoon of butter to the pot. Stir to combine. Open the 1/2 can of coconut milk and pour it into the simmering stew. Add the seasoned lobster and shrimp to the pot. Finally, carefully add the prepared dumplings (spinners) to the stew.
⏱️ 5 min - 10
Stir the stew gently to ensure all ingredients are well combined. Continue to cook for 8-10 minutes, or until the seafood is opaque and cooked through, and the dumplings are tender. Taste and adjust seasoning as needed.
⏱️ 10 min - 11
To serve, place a mound of cooked rice in the center of a shallow bowl. Ladle the lobster and shrimp stew peas around the rice. Garnish with additional chopped scallions. Enjoy!
⏱️ 5 min