Shrimp And Scallop Chowder With Coconut Milk

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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***! :)

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Steps

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Peel and devein the shrimp and cut into 1 inch pieces.

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Cut large scallops in quarters , medium size ones in half , so that all are the same size.

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No need to cut , since they are usually about the same size.

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Melt the butter in a large saucepan.

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Cook chile , shallots , garlic , scallions , ginger and bell peppers over medium heat for 3 to 4 minutes , or until soft but not browned.

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Add the curry powder and cook for 1 minute until fragrant.

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Add the fish stock and coconut milk and gently simmer for 5 minutes.

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Just before serving , add the shrimp and scallops.

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Gently simmer for 2 to 3 minutes until the shellfish is firm.

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Add salt , pepper and more curry powder to taste.

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Ladle the chowder into bowls and garnish each with chopped cilantro.

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Ingredients

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shrimp, large scallop, scotch bonnet pepper, shallots, garlic cloves, scallions, fresh ginger, red bell pepper, green bell pepper, butter, curry powder, fish stock, coconut milk, salt & freshly ground black pepper, fresh cilantro