Caribbean shrimp and pumpkin chowder

Yield: 1 Servings

Measure 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

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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