Thai Seafood Clay Pot (Bot Daek)

INGREDIENTS:
2 cups Fish or chicken stock
1/4 cup Shallots slice thin
Fish sauce to taste
2 tbsp Lime juice
1 tbsp Garlic slice thin
1 tbsp Lemon grass slice thin diagonally
1 tsp Chili paste
2 Lime leaves (Kaffir)
6 oz. Rock cod or any firm white fish cut into 6 pieces
6 Mussels cleaned and debearded
6 Prawns shelled and de-veined
6 Scallops
2 Squid cleaned
2 Snow crab legs
1/2 cup Coriander leaves

METHODS:
1. Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.
2. Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.
3. Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.
4. Add the scallops and crab legs. cover and boil for another 30 seconds.
5. Add the prawns and squid. Remove from heat and stir to mix.
6. Serve garnished with coriander leaves.

Okra with Shrimp

INGREDIENTS:
1 pound okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, coarsely chopped
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
salt, black pepper
1 to 1 1/2 pounds shrimp; peeled and deveined
hot cooked rice

METHODS:
1. Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly.
2. Stir in the okra and cook over medium heat until the onion is translucent.
3. Add the tomatoes, wine, lemon juice, parsley, salt, and pepper.
4. Simmer, stirring occasionally, until the tomatoes soften.
5. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice. Serves 4.