Seeing the Philippine King Crabs they were eating, inspired me to make this for dinner.
While the kids and my husband are at the bakery, I trekked in the market.
Excited in seeing things I have not seen for a long time. Take the Jackfruit. The sweet smell of jackfruit just makes me salivate.The problem ... they were selling the whole fruit, all 20 lbs of it!!! If I bought it, I'll be at the emergency room being treated for an acute stomach ache. That would be embarassing, telling everyone at the ER I over ate on a 20 lb. fruit that they have not heard of.The doctors will probably have to Google it, for them to know how to treat me.
Following the fish smell, off to the aisle of Live Crabs.Seeing the crabs opening and closing their claws makes my heart jump. It's alive! It's fresh! It's hard to get fresh seafood here in the Midwest. Most of the time they come frozen because it has to travel far, and if you get a fresh one, they have to fly it and you have to pay a good amount for it.This Blue Crabs either came from the Cheasapeake Bay or Maine.It was so different from when I lived in California, I just drive to the Port of San Pedro at 4 a.m., and wait for the fishermans to arrive and buy the catch of the day. Fish still flipping, shrimps jumping and crabs crawling. I can go on and on about fresh seafood stories all day.
We eat seafood for breakfast. Seriously we do! With Rice!Oh rice!
from a Hamburger chain restaurant. Yes a burger restaurant.
I looked for ingredients I can use from my pantry, and from the ice box.
Heat a medium pot on medium-high heat, add olive oil, once hot add garlic scallions, and tomaotes. Saute for a minute or 2.
Add water, and tomato paste. Let boil.
Add coconut milk, cajun spice, chili pepper flakes and salt and pepper to taste.
Cook for another 10 minutes .