Ingredients
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2 lbs shrimp
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1 lb large scallop (see note)
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1/2 scotch bonnet pepper, seeded and minced
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4 shallots, peeled and minced
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2 garlic cloves, peeled and minced
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3 scallions, minced
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1 inch fresh ginger, peeled and minced
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1 red bell pepper, seeded and diced
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3 tablespoons butter
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2 -3 teaspoons curry powder
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6 cups fish stock or 6 cups bottled clam broth
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2 cups coconut milk
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salt & freshly ground black pepper
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1/2 cup fresh cilantro, chopped (for garnish)
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1 green bell pepper, seeded and diced
Instructions
- Peel and devein the shrimp and cut into 1 inch pieces.
- Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
- Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
- Add the curry powder and cook for 1 minute until fragrant.
- Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
- Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
- Ladle the chowder into bowls and garnish each with chopped cilantro.