Shrimp and Scallop Chowder with Coconut Milk


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This recipe was loosely inspired by a dish at the restaurant Al Forno in Providence, Rhode Island. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent.

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  • 2 lb. shrimp
  • 1 lb. large scallops
  • 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 Tbs. butter
  • 2-3 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

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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 3-4 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 2-3 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.

Note: Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeƱo. Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets.

Yield: 8-10 servings

From: Steven Raichlen

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