shrimp and scallop chowder with coconut milk

Name: Shrimp and Scallop Chowder With Coconut Milk
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 pound(s) uncooked medium shrimp; 1 pound(s) large sea scallops; 1/2 - scotch bonnet pepper, seeded and minced; 4 - shallots, peeled and minced; 2 clove(s) 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 tablespoon(s) butter; 2 teaspoon(s) curry powder; 6 cup(s) fish stock (or bottled clam juice); 2 cup(s) coconut milk, unsweetened; - salt and pepper, to taste; 1/2 cup(s) cilantro, for garnish

7 Pinches

Mikekey *

Seattle, WA

Updated on Jun 30, 2016

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***! :)

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prep time 20 Min

cook time 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 pounds uncooked medium shrimp
1 pound large sea scallops
1/2 - scotch bonnet pepper, seeded and minced
4 - shallots, peeled and minced
2 cloves 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 tablespoons butter
2 teaspoons curry powder
6 cups fish stock (or bottled clam juice)
2 cups coconut milk, unsweetened
- salt and pepper, to taste
1/2 cup cilantro, for garnish

How To Make shrimp and scallop chowder with coconut milk

Step 1

Peel and devein the shrimp and cut into 1 inch pieces.

Step 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.
Step 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.
Step 4

Add the curry powder and cook for 1 minute until fragrant.
Step 5

Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
Step 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.
Step 7

Ladle the chowder into bowls and garnish each with chopped cilantro.
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