Shrimp and Scallop Chowder With Coconut Milk
January 16, 2014
"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***! :)"
- Serving Size: 1 (721.6 g)
- Calories 573.7
- Total Fat - 36.9 g
- Saturated Fat - 23.3 g
- Cholesterol - 248.8 mg
- Sodium - 1638.3 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 3.8 g
- Sugars - 5.4 g
- Protein - 42.8 g
- Calcium - 165 mg
- Iron - 3 mg
- Vitamin C - 39.6 mg
- Thiamin - 0.2 mg
Peel and devein the shrimp and cut into 1 inch pieces.
Cut large scallops in quarters, medium sized 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.
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.
Add the curry powder and cook for 1 minute until fragrant.
Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
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.
Ladle the chowder into bowls and garnish each with chopped cilantro.
Tips & Variations
No special items needed.