• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Caribbean Shrimp and Pumpkin Chowder

  • Recipe Submitted by on

Category: Peppers, Quick Breads, Breads

 Ingredients List

  • 2 tb Vegetable oil
  • 4 c Chopped onion
  • 2 tb Madras curry powder
  • 1 tb Minced peeled gingerroot
  • 1/4 ts Crushed red pepper
  • 3 Cloves garlic -- crushed
  • 5 c Clam juice
  • 1 c Diced red bell pepper
  • 1 c Diced yellow pepper
  • 1/2 ts Salt
  • 2 14.5oz cans
  • Undrained -- chopped
  • 1 6oz can
  • 1 1/2 lb Med
  • 2 c Cubed, cooked fresh pumpkin
  • 1 c Eavaporated skimmed milk
  • 1/3 c Minced green onions
  • 1/4 c Minced fresh parsley
  • 2 tb Minced fresh cilantro
  • 2 tb Lime juice
  • No-salt added whole tomatoes
  • Tomatoe paste
  • Shrimp -- deveined

 Directions

Heat oil in a large Dutch oven over meduim 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.

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