Shrimp And Scallop Chowder With Coconut Milk Recipe

Name: Shrimp And Scallop Chowder With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Peel and devein the shrimp and cut into 1 inch pieces.
2
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
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.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs shrimp, 1 lb large scallop (see note), 1/2 scotch bonnet pepper, seeded and minced, 4 shallots, peeled and minced, and more.

Yes, Shrimp And Scallop Chowder With Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Scallop Chowder With Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions