Over medium-high heat, melt ½ cup of cooking fat. Whisk in the coconut and almond flour, and stir until you get a nice dark caramel color.
½ cup Paleo cooking fat, 5 tbsp. coconut flour, 5 tbsp. almond flour
Add the shrimp to the mixture, cook for a few minutes, and then set aside.
2 lb. shrimp
In a big soup pot over medium-high, heat up the coconut oil. Toss in the onions and okra and cook for about 4 to 5 minutes or until the okra is done.
2 onions, 2 cups okra, 2 tbsp. Coconut oil
Once the okra is nicely browned, add the diced tomatoes and garlic. Cook for a minute or two, then add the water and season to taste.
1 can, 3 cloves garlic, 6- cup of water, Sea salt and freshly ground black pepper, 1 tbsp. cayenne pepper
Add the shrimp mixture to the soup and let it simmer for 10 minutes.
Add the crab meat, the oysters, and the crab claws, and simmer for another 15 minutes.
1 cup oysters, Crab claws, 1 cup crab meat
Add the parsley and green onions and simmer for 15 to 20 minutes or until everything is nicely cooked.
6 green onions, ⅓ cup fresh parsley