Ingredients
-
2
-
1
-
1/2
-
4
-
2
-
3
-
1
-
1
-
1
-
3
-
2 - 3
-
6
-
2
-
-
1/2
Directions
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. |
