Shrimp And Scallop Chowder With Coconut Milk

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.