- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
One bite will make this labor-intensive seafood stew, rich with ginger and lemongrass and studded with semolina dumplings, worth the effort.
Ingredient:
- Stew Base
- 12 ounces unpeeled raw medium shrimp
- 1/4 cup canola oil, divided
- 1/3 cup chopped peeled fresh ginger (about 1 [3-inch] piece)
- 1/3 cup chopped fresh lemongrass (from 2 large stalks)
- 6 cups seafood stock (such as Imagine)
- 1 small (10-ounce) smoked ham hock
- 1/2 cup chopped yellow onion (about 1 small onion)
- 1/2 cup diced yucca or Yukon Gold potato
- 6 ounces fresh okra, stemmed and sliced into 1/2-inch-thick rounds (about 1 1/2 cups)
- 1 small fresh Scotch bonnet chile, halved and seeded, if desired
- 1 cup chopped scallions (about 1 large bunch scallions)
- 1 (13.5-ounce) can unsweetened coconut milk
- 5 cups packed baby spinach (about 5 ounces)
- 1 teaspoon kosher salt
- Semolina Dumplings
- 2 cups whole milk
- 1/2 cup semolina flour (about 2 3/4 ounces)
- 1 1/2 teaspoons kosher salt
- 2 large egg yolks
- 1/2 cup plus 2 tablespoons 00 flour (about 2 3/4 ounces)
- Garnishes
- 3 tablespoons canola oil, divided
- 6 ounces fresh small okra pods, halved lengthwise
- 1 1/4 teaspoons kosher salt, divided
- 1 large (12-ounce) chayote squash, cut into 1/2-inch cubes (about 1 1/2 cups)
- Bonito Butter (optional)
