Shrimp and Scallop Chowder With Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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, found in Asian sections of the grocery store. 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***! :) 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) |
Directions:
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.
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