Side Pannel
Caribbean Shrimp and Pumpkin Chowder
Caribbean Shrimp and Pumpkin Chowder
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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