Shrimp and Scallop Chowder With Coconut Milk

Shrimp And Scallop Chowder With Coconut Milk Recipe

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Mikekey *

By
@Mikekey

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 in the can, not the carton stuff in the dairy section. 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***! :)

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 2 lb
    uncooked medium shrimp
  • 1 lb
    large sea scallops
  • 1/2
    scotch bonnet pepper, seeded and minced
  • 4
    shallots, peeled and minced
  • 2 clove
    garlic, peeled and minced
  • 3
    green onions, minced
  • ·
    1-inch piece fresh gingerroot, peeled and minced
  • 1 small
    red bell pepper, seeded and diced
  • 1 small
    green bell pepper, seeded and diced
  • 3 Tbsp
    butter
  • 2 tsp
    curry powder
  • 6 c
    fish stock (or bottled clam juice)
  • 2 c
    coconut milk, unsweetened
  • ·
    salt and pepper, to taste
  • 1/2 c
    cilantro, for garnish

How to Make Shrimp and Scallop Chowder With Coconut Milk

Step-by-Step

  1. Peel and devein the shrimp and cut into 1 inch pieces.
  2. Cut large scallops in quarters, medium sized 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. 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. Add the curry powder and cook for 1 minute until fragrant.
  5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  6. 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. Ladle the chowder into bowls and garnish each with chopped cilantro.

Printable Recipe Card

About Shrimp and Scallop Chowder With Coconut Milk

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Caribbean




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