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.

No additional tips available.

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

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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.

Shrimp And Scallop Chowder With Coconut Milk

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