Shrimp And Scallop Chowder With Coconut Milk

Recipe Ingredients

2 lbs	908g / 32oz	Shrimp
1/2		Scotch bonnet or other hot - chili, seeded
4		Shallots
2		Garlic
3		Scallions
1		Fresh ginger
1		Red bell pepper
1		Green bell pepper
3 tablespoons	45ml	Butter
2 teaspoons	10ml	Curry powder - up to 3
6 cups	1422ml	Fish stock or bottled clam - broth
2 cups	474ml	Coconut milk
		Salt and freshly ground - black pepper
1/2 cup	8g / 0.3oz	Chopped fresh cilantro for - garnish

Recipe Instructions

"This recipe was loosely inspired by a dish at the restaurant Al Forno in Providence, R.I. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent. (Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeno.) Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets."

Peel and devein the shrimp and cut into 1 inch pieces. Remove the crescent-shaped muscle on the side of the scallops. Cut large scallops in quarters, medium size ones in half, so that all are the same size. Mince the chili, shallots, garlic, scallions and ginger. Core, seed, and dice the peppers.

Melt the butter in a large saucepan. Cook the minced and diced vegetables over medium heat for 3 to 4 minutes, or until soft but not browned. Add the curry powder and cook for 1 minute until fragrant. Add the fish stock and coconut milk and gently simmer for 5 minutes.

Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Correct the seasoning, adding salt, pepper and curry powder to taste. To serve, ladle the chowder into bowls and garnish each with chopped cilantro.

Source:
Delicious Decisions

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