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Shrimp and Scallop Chowder With Coconut Milk

By Mikekey on December 31, 2006

Photo by Salesgirl

3 Reviews

Prep Time: 20 mins
Total Time: 35 mins
Servings: 8

Photo by Salesgirl

About This Recipe

"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***! :)"

Ingredients

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)

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (474 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 526.6
Calories from Fat 181: 34%

Amount Per Serving: %
Total Fat 20.1g: 31%
Saturated Fat 14.8g: 74%
Cholesterol 265.7mg: 88%
Sugars 39.4 g
Sodium 1636.2mg: 68%
Total Carbohydrate 47.4g: 15%
Dietary Fiber 1.1g: 4%
Sugars 39.4 g: 157%
Protein 38.3g: 76%

Reviews

"I don't really know what, exactly, I was expecting from this recipe but whatever it was this was much better. I used Recipe #277846 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"

By Annacia on June 20, 2011 | 1228508
"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. :)"

By TeresaS on January 25, 2009 | 796578
"This chowder tastes a bit exotic. It goes together very quickly. It is light, visually attractive and flavorful. I was unable to source the Scotch Bonnet the day I made it so used the suggested jalapeno replacement. I think when I make this again (and I will) I'll add a bit of lemon grass and see how that works out."

By Salesgirl on April 07, 2007 | 396617