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"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..."

Ingredients: coconut milk, curry powder...

"Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce."

Ingredients: chutney, coconut, eggs...

"Maple covered pecans add crunch to this sweet and spicy dish.
Make sure to dry the scallops before coating them and then flip these
treasures from the sea frequently to avoid burning!"

Ingredients: cilantro, cumin...

"The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni."

Ingredients: cilantro, coconut milk, shrimp...

"I haven't made this yet..but it sounded so good, I just had to post. Points...5."

Ingredients: chives, pink grapefruit...

"From Mr. Food...it sounds utterly decadent!"

Ingredients: cream of coconut, fresh basil...

"Adapted from one of the Southern Living Cookbooks with some minor changes."

Ingredients: fresh basil, lemon juice...