Prep 20 mins
Cook 15 mins
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***! :)
- 2 lbs shrimp
- 1 lb large scallop (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 fresh ginger, peeled and minced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 3 tablespoons butter
- 2 -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)
- Peel and devein the shrimp and cut into 1 inch pieces.
- Cut large scallops in quarters, medium size 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.
Made for the Goddesses of ZWT-9, I halved this recipe to serve 4 as a starter course for dinner guests last night & see this lightly-creamed by coconut milk, tasty & colorful soup is the ideal vehicle for the bounty of seafood in Iceland. I used Icelandic baby shrimp plus scallops & added already-cooked lake trout fillets at the last moment just to warm them. I used lemon pepper & kept the curry level at the lower end of the range allowed for the sake of my DH who can be a bit of a purist on occasion. DH & our guests were hovering over me impatiently as I minded the finishing touches, so a pic was out of the question. Thx for sharing this recipe w/us.
I don't really know what, exactly, I was expecting from this recipe but whatever it was this was much better. I used Low-Fat Coconut Cream (Or Milk) Substitute instead of the real thing to cut back on the fat and the only peppers in the house were yellow so mine was less colorful than it should have been. The flavor however was just marvelous, loved the ginger and curry together. Thanks Mike for a discovery voyage into a new food style. :D
This was very yummy! I'm so glad I made it. I did cut the recipe down to serve 2 and it worked great. The only change I made was to switch out the amount of the shrimp and scallops based on what I had available, so mine was a Scallop and Shrimp chowder. :) Very tasty and I did increase the scotch bonnet amount cuz we love things hot and spicy. Thanks mikekey for posting. :)