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 12 Print This Page
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