SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK
A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk in the can, not the carton stuff in the dairy section. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers,...
Provided by Mikekey *
Categories Chowders
Time 35m
Number Of Ingredients 15
Steps:
- 1. Peel and devein the shrimp and cut into 1 inch pieces.
- 2. Cut large scallops in quarters, medium sized 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.
- 3. 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.
- 4. Add the curry powder and cook for 1 minute until fragrant.
- 5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
- 6. 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.
- 7. Ladle the chowder into bowls and garnish each with chopped cilantro.
SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK
A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)
Provided by Outta Here
Categories Chowders
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
SCALLOP AND SHRIMP CHOWDER
Make and share this Scallop and Shrimp Chowder recipe from Food.com.
Provided by KLHquilts
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
- Add minced garlic and saute another minute.
- Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
- Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
- With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
- Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
- Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
- Add half-and-half and cook a few more minutes, until heated thoroughly.
Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5
SCALLOP AND SHRIMP CHOWDER
My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.
Provided by Sherrie
Categories Soups, Stews and Chili Recipes Chowders
Time 6h50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g
THAI SHRIMP AND SCALLOP CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 1h15m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
- Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1044 milligrams, Sugar 7 grams, TransFat 0 grams
COCONUT SHRIMP CHOWDER
After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.
Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
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