Caribbean shrimp and pumpkin chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | cups | Chopped onion |
| 2 | tablespoons | Madras curry powder |
| 1 | tablespoon | Minced peeled gingerroot |
| ¼ | teaspoon | Crushed red pepper |
| 3 | Cloves garlic -- crushed | |
| 5 | cups | Clam juice |
| 1 | cup | Diced red bell pepper |
| 1 | cup | Diced yellow pepper |
| ½ | teaspoon | Salt |
| 2 | 14.5oz cans | |
| Undrained -- chopped | ||
| 1 | 6oz can | |
| 1½ | pounds | Med |
| 2 | cups | Cubed, cooked fresh pumpkin |
| 1 | cup | Eavaporated skimmed milk |
| ⅓ | cup | Minced green onions |
| ¼ | cup | Minced fresh parsley |
| 2 | tablespoons | Minced fresh cilantro |
| 2 | tablespoons | Lime juice |
| No-salt added whole tomatoes | ||
| Tomatoe paste | ||
| Shrimp -- deveined | ||
Directions
Heat oil in a large Dutch oven over meduim heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 minutes. Add clam juice and next 5 ingredients { clam juice through tomato paste}; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done.
Stir in remaining ingredients, cook 5 minutes or until thoroughly heated.
Recipe By : Winebert
From: Western Mexican Cookbook
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