Creepy Creatures of the Sea Soup

As mentioned in the previous post, we haven't been very adventurous when it comes to seafood.  So you might find it hard to believe that we ate this, because I don't think it gets too much more adventurous!  If it does, I don't think I want to know about it.  This is actually the second batch.  I made my first batch a few weeks ago, and kept meaning to put together a post, but now that it is so close to Halloween, I decided to run with it...

We really did eat this, no kidding!

How did we get here?  While I make Ron various casseroles and stews for his at-work lunch, I try to eat a little lighter.  I had been on a salmon kick because I had been able to get some pretty nice wild caught salmon and had stocked the freezer. But when I starting hearing that genetically modified salmon might be on its way, I started looking at other options.  Sardines are an option since I was a fan of them even before going low carb and eventually Paleo.  But I like variety.  As I shopped around at different stores, I was a little suprised to find this in the freezer section at a regular chain grocery store in Dallas, GA:

Ingredients:
Raw Octopus
Raw Cuttlefish
Raw Squid
Raw Shrimp
Cooked Clams or Mussels

I have had shrimp and clams, but never tried the others.

And again referring to the last post, since pretty much everything is better with coconut milk and curry, I thought that was my best chance of getting Ron to try it, and it worked!  He actually asked for more, and the next day he asked if there was any of the Creatures of the Sea Soup left!

Vegetables are optional but we just started getting a fresh crop of mushrooms from our logs so I used them, along with some greens from the garden.

INGREDIENTS
3 T butter and/or coconut oil
3 shallots thinly sliced
1 small onion, quartered and thinly sliced
1 T fresh chopped ginger or a dash of ground ginger
5-6 large mushrooms, chopped
2 T yellow curry paste
4 cups homemade chicken stock
1-2 bay leaves
2 cloves garlic, peeled and finely chopped
1 can coconut milk (13.66 fl.oz.)
4-5 kale leaves chopped (stems removed)
1 lb bag Frozen Sea food Mix


INSTRUCTIONS
Thinly slice the onions/shallots.  Melt the butter on low heat in a large skillet.  Add the shallots and/or onions.  Cook on low for about 15 minutes, stirring occasionally.   Mix in the mushrooms and ginger, bump up the heat to medium low, and allow to cook another 10 minutes.  Continue to stir occasionally.  Next, add the curry paste, and stir to mix  Allow the flavors to blend for a couple of minutes. Add the chicken stock, bay leaf, and garlic. Stir to mix, and  simmer for 10 minutes.  Stir in the coconut milk, and then add the seafood and kale.  Allow to simmer 3-5 minutes.  Don't be tempted to let it sit on the heat longer because it will overcook and those little creatures will be very chewy.

The first time I made this, I threw it together much quicker, and it was almost as good.   But  with a little experience, it could be even better!   And  I definitely plan to make this again, and not just at Halloween.  From a Paleo/Primal point of view, it is loaded with healthy ingredients.  So even though it looks like a trick, it really is a treat.

Boo.

Shared at the Hearth and Soul Blog Hop and the Real Food Wednesday Blog Carnival!