Ingredients
- 2 pounds uncooked shrimp
- 1 pound large sea scallops ( 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 gingerroot, peeled and minced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 3 tablespoons butter
- 2 to 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)
How to Make
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Step 1: Peel and devein the shrimp and cut into 1 inch pieces.
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Step 2: 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.
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Step 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.
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Step 4: Add the curry powder and cook for 1 minute until fragrant.
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Step 5: Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
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Step 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.
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Step 7: Ladle the chowder into bowls and garnish each with chopped cilantro.
We hope you enjoy this recipe!
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