Diamondback Terrapin Stew Chesapeake Bay Style
Dive into the rich culinary heritage of the Chesapeake Bay with this luxurious Diamondback Terrapin Stew, a timeless recipe that captures the essence of coastal comfort food. This creamy stew features tender, flavorful terrapin meat simmered with a medley of finely chopped vegetables, a touch of dry sherry, and the signature kick of Old Bay seasoning, creating a harmony of bold and savory flavors. A golden roux and a splash of heavy cream lend velvety texture, while fresh parsley and optional lemon wedges add a bright finishing touch. Perfect for elegant gatherings or a hearty dinner, this traditional Chesapeake Bay-style terrapin stew is sure to impress. Serve warm with crusty bread for the ultimate seaside-inspired indulgence!
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Recipe Information
Ingredients
- 2 cups Diamondback terrapin meat
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 1 large Carrot, finely chopped
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 cup Dry sherry
- 1 leaf Bay leaf
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
Prepare the terrapin meat by cleaning it thoroughly and boiling it until tender. Remove the meat from the shell and chop it into bite-sized pieces.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the flour and whisk continuously to form a roux. Cook for 2-3 minutes, until the roux is lightly golden.
Add the chopped onion, celery, and carrot to the pot. Sauté the vegetables for 5-7 minutes, or until softened and aromatic.
Slowly pour in the chicken or vegetable stock while stirring to incorporate it with the roux. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the bay leaf, Old Bay seasoning, salt, and black pepper to the pot. Stir well to combine the seasonings with the soup base.
Add the cooked terrapin meat to the pot. Cover and let the stew simmer for about 30 minutes to allow the flavors to meld together.
Slowly stir in the heavy cream and dry sherry. Simmer for an additional 10 minutes, but do not let the mixture boil after adding the cream.
Remove the bay leaf and adjust the seasoning with additional salt or pepper if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 7030 mg | 306% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.4 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
