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Caribbean Shrimp and Pumpkin Chowder

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

Heat oil in a large Dutch oven over medium heat. Add onion; sauté 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; sauté 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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