Caribbean Shrimp-and-Pumpkin Chowder

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

Ingredients:

2 tablespoon(s) vegetable oil

4 cup(s) chopped onion

2 tablespoon(s) madras curry powder

1 tablespoon(s) minced peeled gingerroot

1/4 teaspoon(s) crushed red pepper

3 clove(s) garlic, crushed

5 cup(s) clam juice

1 cup(s) diced red bell pepper

2 14.5 oz. cans no-salt added whole tomatoes, undrained and chopped

1 6 oz. can tomato paste

1-1/2 pound(s) meium shrimp, peeled and deveined

2 cup(s) cubed, cooked fresh pumpkin

1 cup(s) evaporated skimmed milk

1/3 cup(s) minced green onions

1/4 cup(s) minced fresh parsley

2 tablespoon(s) minced fresh cilantro

2 tablespoon(s) lime juice

Directions:

1. Heat oil in a large dutch oven over medium heat. Add onion; saute 7 min. or until tender. Add onion; saute 7 min. or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 min. Add clam juice through tomato paste); bring to a boil. Cover, reduce heat and simmer 20 min. Add shrimp; cook, uncovere, 5 min. or until shrimp is done. Stir in remaining ingredients, cook 5 min. or until thoroughly heated.

By RecipeOfHealth.com