Caribbean Shrimp and Pumpkin Chowder
Ingredients:
- 2 Tbsp Vegetable oil
- 4 cup Chopped onion
- 2 Tbsp Madras curry powder
- 1 Tbsp Minced peeled gingerroot
- 1/4 tsp Crushed red pepper
- 3 Cloves garlic; crushed
- 5 cup Clam juice
- 1 cup Diced red bell pepper
- 1 cup Diced yellow pepper
- 1/2 tsp Salt
- 2 (14.5 oz. cans) whole tomatoes; chopped and undrained
- 1 (6 oz.) can Tomato paste
- 1-1/2 lbs Med shrimp; peeled and deveined
- 2 cup fresh pumpkin
- 1 cup Eavaporated skimmed milk
- 1/3 cup Minced green onions
- 1/4 cup Minced fresh parsley
- 2 Tbsp Minced fresh cilantro
- 2 Tbsp Lime juice
- No-salt added whole tomatoes
- Tomatoe paste
- Shrimp; deveined
Preparation:
Heat oil in a large Dutch oven over meduim heat. Add onion; sauté 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; sauté 2 minutes. Add clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done. Stir in remaining ingredients, cook 5 minutes or until thoroughly heated.
Servings: 10 to 12Source:
Submitted by: Recipe Group Member
Date:
