Crustacean Pepper Pot
Ingredients:
¼ pound bacon, diced
2 cups tomatoes, chopped
1 cup onion, diced
1 cup russet potato, peeled and diced
1 Tablespoon jalapeno, seeded and diced
1 Tablespoon garlic, minced
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon black pepper
½ teaspoon dried thyme leaves
2 cups chicken broth
1 cup Alaskan Amber
4 cups fresh spinach, chopped
1 cup canned coconut milk
8 oz. lump crabmeat
8 oz. cocktail shrimp
Fresh lime juice to taste
Chopped scallions
Reserved bacon
Instructions:
Sauté bacon in a soup pot over medium heat, until crisp; remove and set aside. Pour off all but 1 Tablespoon drippings.Stir in tomatoes, onion, potato, jalapeno, garlic and seasonings. Cook over medium heat, stirring often, until the onions are soft, about 5 minutes.Add broth and beer and bring to boil. Simmer soup for 10 minutes.Gently stir in spinach, coconut milk and seafood. Simmer 3 – 4 minutes to heat through.Finish soup with lime juice, garnishing with scallions and bacon before serving.