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Shrimp And Scallop Chowder With

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Ingredients

Adjust Servings:
2 lbs shrimp
1 lb large scallop (see note)
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
3 scallions, minced
1 inch fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons butter
2 - 3 teaspoons curry powder
6 cups fish stock or 6 cups bottled clam broth
2 cups coconut milk
salt & freshly ground black pepper
1/2 cup fresh cilantro, chopped (for garnish)

Nutritional information

526.6
Calories
181 g
Calories From Fat
20.2 g
Total Fat
14.9 g
Saturated Fat
265.8 mg
Cholesterol
1636.2 mg
Sodium
47.4g
Carbs
1.1 g
Dietary Fiber
39.4 g
Sugars
38.3 g
Protein
457 g
Serving Size

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Shrimp And Scallop Chowder With

Features:
    Cuisine:

    Made for the Goddesses of ZWT-9, I halved this recipe to serve 4 as a starter course for dinner guests last night & see this lightly-creamed by coconut milk, tasty & colorful soup is the ideal vehicle for the bounty of seafood in Iceland. used Icelandic baby shrimp plus scallops & added already-cooked lake trout fillets at the last moment just to warm them. used lemon pepper & kept the curry level at the lower end of the range allowed for the sake of my DH who can be a bit of a purist on occasion. DH & our guests were hovering over me impatiently as I minded the finishing touches, so a pic was out of the question. Thx for sharing this recipe w/us.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Shrimp and Scallop Chowder With Coconut Milk,A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :),Made for the Goddesses of ZWT-9, I halved this recipe to serve 4 as a starter course for dinner guests last night & see this lightly-creamed by coconut milk, tasty & colorful soup is the ideal vehicle for the bounty of seafood in Iceland. used Icelandic baby shrimp plus scallops & added already-cooked lake trout fillets at the last moment just to warm them. used lemon pepper & kept the curry level at the lower end of the range allowed for the sake of my DH who can be a bit of a purist on occasion. DH & our guests were hovering over me impatiently as I minded the finishing touches, so a pic was out of the question. Thx for sharing this recipe w/us.


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    Steps

    1
    Done

    Peel and Devein the Shrimp and Cut Into 1 Inch Pieces.

    2
    Done

    Cut Large Scallops in Quarters, Medium Size Ones in Half, So That All Are the Same Size. Note: Bay Scallops (the Small Ones) May Be Used If Sea Scallops not Available. No Need to Cut, Since They Are Usually About the Same Size.

    3
    Done

    Melt the Butter in a Large Saucepan. Cook Chile, Shallots, Garlic, Scallions, Ginger and Bell Peppers Over Medium Heat For 3 to 4 Minutes, or Until Soft but not Browned.

    4
    Done

    Add the Curry Powder and Cook For 1 Minute Until Fragrant.

    5
    Done

    Add the Fish Stock ( or Clam Broth) and Coconut Milk and Gently Simmer For 5 Minutes.

    6
    Done

    Just Before Serving, Add the Shrimp and Scallops. Gently Simmer For 2 to 3 Minutes Until the Shellfish Is Firm. Add Salt, Pepper and More Curry Powder to Taste.

    7
    Done

    Ladle the Chowder Into Bowls and Garnish Each With Chopped Cilantro.

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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