One-pot Sanderson Stew
Ingredients: Prep Time: 10 minutes Cook Time: 35 minutes
1 ½ lb shrimp, fresh or frozen uncooked, and deshelled
1 lb scallops, fresh or frozen
Other seafood like clams, lobster, or crab is optional
2 bay leaves
1 tsp garlic powder
1 tsp oregano, dried
1 tsp thyme, dried
1 tsp black pepper
2 tbsp brown sugar
¼ tsp cayenne
¼ tsp red chili flakes
½ tsp celery seeds
1 tsp salt
1 tsp paprika
1 tsp curry powder
2-3 red potatoes
1 red bell pepper
1 can sweet corn, drained
1 medium yellow onion
3 ½ cups chicken broth
2 tbsp butter
1 cup heavy cream
2 cups milk
⅓ cup dry white wine
Note: If you plan on pre-making the soup to eat at a different time, cook and add your seafood when you are ready to enjoy it.
Cooking Instructions:
Add the listed spices and herbs into on container as they are measured out and set aside:
1 tsp garlic powder, 1 tsp oregano, 1 tsp thyme, black pepper, ¼ tsp cayenne, ½ Celery Seed, 1 tsp salt, 1 tsp paprika, and ½ red chili flakes.
Set aside 2 tbsp of brown sugar on its own.
Dice onion.
Cube the red potatoes no need to remove the skin.
Pat dry shrimp and scallops and season with salt, pepper, and curry powder.
In one large cauldron (or Dutch oven), melt 1 tbsp of your butter over medium heat.
Add scallops and shrimp and cook for just 3-5 minutes.
Remove shrimp and scallops and set aside.
Add 1 tbsp of butter, let melt, add pre-mixed spices and herbs, and stir.
Cook for 5 minutes, stirring occasionally.
Turn down heat to low, add wine and allow to simmer for 2 minutes.
Add chicken broth, milk, cream, brown sugar, bay leaves, and potatoes.
Turn up the heat to med/high and bring to a boil, stirring occasionally.
Once the stew comes to a boil, turn the heat back down to low and simmer for 20 minutes, stirring occasionally. You want to make sure the potatoes are tender but not falling apart.
Add bell pepper, corn, shrimp, and scallops and cook for 5 minutes.
Remove bay leaves before serving.
Enjoy! One-pot Sanderson Stew
