recipe

I just concocted a great, low-carb, hearty stew which I think is worthy of codifying into a recipe. Warning - the kimchi makes this stew VERY hot and spicy. Its a weird mix of cultures, but then Im wierd. Adjust portion sizes to suit your mood. If you want a veggie version, substitute tofu for meat, or just add more mushrooms. If you want to change all the ingredients to make it a poof souflee, well thats fine, as long as you STILL call it Kimchi Stew. You cannot substitute the entire recipe for a single kumquat. Thats right out. Any suggestions on adjustments or variations please forward.

Ingredients:

olive oil
splash of lemon juice
3/4-1 lb of kimchi (Korean Cabbage)
4 stalks of celery, cut into 1" lengths
4 small onions, cut coarsely
1 pound of cooked shrimp
3 cups of mushrooms, cut in 1/2, coarsley
1 pound of crushed tomatoes (NOT TOMATO SAUCE)
2 cups water
1/4 pound ham or ham-like food, cut into 1" cubes. (sausage would work great too)
1 tbsp of old bay (or some sort of cajuny) seasoning.
YOU WILL NOT NEED SALT OR PEPPER

Directions:
1 ) In a dutch oven or big ol pan, fry celery, onions, mushrooms, ham in olive oil until a bit soft. About 5 min.
2 ) Add shrimp and lemon juice, stir fry for a bit. About another 5 min.
3 ) Add crushed tomatoes and water, and old bay seasoning. Let stew for 1/2 hour minimum.

Get a clay bowl and ladle in, and be prepared to have your sinuses cleared and your socks knocked off. Whew!

I dont have nutrition facts but all of the ingredents are on the "Phase 1" list of the South Beach Diet, so it has to be low-carb.