Free Recipe Caribbean Shrimp-&-Pumpkin Chowder
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Caribbean Shrimp-&-Pumpkin Chowder Recipe
2 tb Vegetable oil
4 c Chopped onion
2 tb Madras curry powder
1 tb Ginger root; minced and
-peeled
1/4 ts Crushed red pepper
3 Garlic cloves; crushed
5 c Clam juice
1 c Diced red bell pepper
1 c Diced yellow bell pepper
1/2 ts Salt
29 oz No-salt-added whole
-tomatoes; chopped and
-undrained
6 oz Tomato paste; (1 can)
1-1/2 lb Medium shrimp; peeled and
-deveined
2 c Fresh pumpkin; cooked
1 c Evaporated skimmed milk
1/3 c Minced green onions
1/4 c Minced fresh parsley
2 tb Minced fresh cilantro
2 tb Lime juice
Caribbean Shrimp-&-Pumpkin Chowder Preparation
Heat oil in a large Dutch oven over medium heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 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. NOTES : Madras curry powder is hotter than regular curry powder and can be found in your supermarket alongside the standard curry powder. Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 143 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 16
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