Best Coconut Shrimp Chowder Recipes
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.
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.
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.
COCONUT, SHRIMP, AND CORN CHOWDER
Make and share this Coconut, Shrimp, and Corn Chowder recipe from Food.com.
Provided by Ms B.
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat.
- Add the onion and cook until softened, about 3 minutes.
- Add the garlic, potatoes, and corn. Stir to coat.
- Add the coconut milk, broth, cumin, coriander, salt, and pepper.
- Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the shrimp and simmer until pink and cooked through, about 3 minutes.
Nutrition Facts : Calories 569, Fat 27.5, SaturatedFat 19.8, Cholesterol 86.4, Sodium 1145, Carbohydrate 65.3, Fiber 6.5, Sugar 3, Protein 23.1
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