Easy Creamy Seafood and Prawn Chilli
This vibrant dish combines succulent seafood with creamy textures and a hint of spice, making it perfect for a family dinner or special occasion.
Servings: 4 servings
Calories: 400kcal
Ingredients
Base Ingredients
- 1 teaspoon olive oil
- 2-3 cloves garlic (minced)
- 1 cup chopped onion
- 500 ml low-sodium chicken broth
- 1 can (440 g) Great Northern beans (drained and rinsed)
- 1 can (440 g) black beans (drained and rinsed)
- 1 can (440 g) diced tomatoes with chilis (drained)
- 125 g whole kernel corn (frozen)
Seafood Ingredients
- 140 g lump crab
- 140 g lobster meat
- 450 g shrimp (peeled and deveined)
Dairy and Seasonings
- 1 cup shredded Colby and Monterey Jack cheese
- 85 g cream cheese
- to taste seafood seasoning
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- to taste salt and pepper
Instructions
Preparation
- In a Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chopped onions and sauté until they turn translucent.
- Stir in the minced garlic and cook for another minute until the garlic is fragrant.
Cooking
- Pour in the chicken broth and add the Great Northern beans, black beans, and diced tomatoes with chilis. Mix everything well to combine.
- Lower the heat to medium-low, cover, and let it simmer for 15–20 minutes.
- While the mixture is simmering, sprinkle seafood seasoning over the crab meat, lobster meat, and shrimp, ensuring they're well coated.
- Stir in the shredded cheese, corn, cream cheese, crab meat, lobster meat, and shrimp into the pot.
- Increase the heat back to medium and cook for an additional 5–6 minutes, stirring occasionally, until all the seafood is cooked through and the dish is creamy.
Notes
Ladle generous portions into bowls and top with a sprinkle of fresh parsley or coriander. Serve with crusty bread or warm tortillas. This dish can be prepped in advance, stored in the fridge, and also freezes well.