In a large soup pot heat olive oil and add first six ingredients. Sauté on medium high until white onions are cooked and soft. Add all remaining ingredients EXCEPT the shellfish and simmer on low for an hour.
Place on the bottom of a clean large soup pot any variety of shellfish. I use 3 -4 pounds of cooked cracked crab. Pour the hot sauce over it and simmer for 20 minutes. Serve in large bowls with crusty bread and tossed salad.
I always double batch this recipe. That way there is no chance of not having enough sauce. The sauce is best made one day ahead or early in the morning and simmered for a few hours. Let sit at room temp until reheating with shellfish. I am allergic to shrimp, so I make mine all crab. Alternative would be a combo of cooked crab, raw shrimp & scallops, fresh clams & mussels (cooked until open)...and even chunks of firm raw fish that cook up in the sauce when reheating the shellfish. I freeze any left over sauce and use again a second time.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 37.8mg||1 %|
|Potassium 622.7mg||16 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.6g|
|Protein 2.5g||4 %|
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Calories per serving: 310
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