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Shrimp Chowder Recipe
Serves 10 to 12 Ingredients: 1 lb unpeeled medium-size fresh shrimp
3 tbsp butter or margarine
3 tbsp all-purpose flour
1 tbsp curry powder
2 cup chicken broth
2 bottles clam juice (8-ounces each)
2 cup half-and-half
4 medium baking potatoes, peeled and coarsely chopped (4 cups)
1 lb grouper or amberjack fillet, cut into bite size pieces
Instructions: 1. Peel and devein shrimp; set aside.
2. Melt butter in a large Dutch oven over low heat; add flour and curry powder, stirring until smooth.
3. Cook 1 minute, stirring constantly.
4. Gradually add chicken broth, stirring until smooth.
5. Add clam juice, half-and-half, and potato; stir well.
6. Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender.
7. Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink.
8. Serve immediately.
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