Ready for a treat? Then roll up your sleeves. This is a Sunday-afternoon-I’m-in-the-mood-to-cook kind of recipe. But it is so worth it. Try to go with fresh seafood. It’s so much better. But if you have to, frozen shrimp and canned crab will do. And unless you are feeding a crowd, there will be plenty of leftovers. (Kids are not particularly fond of shrimp or crab.) Did I mention there’s almost no fat in this little creation?
1/2 lb large shrimp (fresh is best, but frozen is ok too)
1/2 lb lump crab meat (I buy 1-2 lbs of snow crab to yield enough)
2 1/2 lbs (or so) plum or on the vine tomatoes – seeded and chopped
1 large bunch watercress, chopped
1 cube chicken bouillon
1/4 c dry white wine (don’t be shy people)
1 clove garlic (or whatever you can handle)
Salt and pepper
Pasta of your choice – I use wheat spaghetti or vermicelli, but spinach pasta goes great with this recipe too. Let’s move away from white pasta. Please?
Step 1: Boil the crab. (Don’t be sad. It’s just their legs. Have you seen these buggers on The Deadliest Catch?) Boil the crab for a few minutes. Then ask your husband (in my case) or someone very kindly to crack the crab legs. Bribe them with a glass of wine. Because you have everything else to do.
Step 4: Remove the shrimp with a slotted spoon. Add tomatoes. If you’re feeling generous, add more olive oil here. Throw in the bouillon too. Saute the tomatoes for a few minutes, then add 1/2 cup of water. Don’t be fooled by that measuring cup. I’m not usually fancy enough to measure.
Step 8: Boil the pasta and keep the sauce warm. Pour more wine.
You put the kids to bed already, right? If you haven’t yet, what are you waiting for?