Title: Shrimp and Scallop Chowder with Coconut Milk
Categories: Soup Seafood
Yield: 8 Servings

2	lb	Shrimp
1/2		Scotch bonnet or other hot chili, seeded
4		Shallots
2		Cloves garlic
3		Scallions
1		Inch fresh ginger
1		Red bell pepper
1		Green bell pepper
3	tb	Butter
2		To 3 tsp curry powder
6	c	Fish stock or bottled clam broth
2	c	Coconut milk
		Salt and freshly ground black pepper
1/2	c	Chopped fresh cilantro for garnish

"This recipe was loosely inspired by a dish at the retaurant Al Forno in Providence, R.I. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent. (Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeno.) Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets."

Peel and devein the shrimp and cut into 1 inch pieces. Remove the crescent-shaped muscle on the side of the scallops. Cut large scallops in quarters, medium size ones in half, so that all are the same size. Mince the chili, shallots, garlic, scallions and ginger. Core, seed, and dice the peppers.

Melt the butter in a large saucepan. Cook the minced and diced vegetables 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 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. Correct the seasoning, adding salt, pepper and curry powder to taste. To serve, ladle the chowder into bowls and garnish each with chopped cilantro.

Serves 8 to 10.

[Steven Raichlen; The Baltimore Sun, Sept 22, 1991]

Posted by Fred Peters.

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