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Name: Caribbean Shrimp and Pumpkin Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Eavaporated skimmed milk; Shrimp -- deveined; 5 c Clam juice; No-salt added whole tomatoes; 3 Cloves garlic -- crushed; 1/2 ts Salt; 2 14.5oz cans; 4 c Onions chopped; 1 c Diced yellow pepper; 1/4 ts Crushed red pepper; 2 tb Madras curry powder; 1 6oz can; 2 tb Minced fresh cilantro; 1 tb Minced peeled gingerroot; 1 1/2 lb Med; 2 tb Vegetable oil; 2 c Cubed, cooked fresh pumpkin; 1/3 c Minced green onions; 1 c Red Bell Pepper diced; 2 tb Lime juice; 1/4 c Minced fresh parsley; Tomatoe paste; Undrained -- chopped

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INGREDIENTS

1 c Eavaporated skimmed milk
Shrimp -- deveined
5 c Clam juice
No-salt added whole tomatoes
3 Cloves garlic -- crushed
1/2 ts Salt
2 14.5oz cans
4 c Onions ; chopped
1 c Diced yellow pepper
1/4 ts Crushed red pepper
2 tb Madras curry powder
1 6oz can
2 tb Minced fresh cilantro
1 tb Minced peeled gingerroot
1 1/2 lb Med
2 tb Vegetable oil
2 c Cubed, cooked fresh pumpkin
1/3 c Minced green onions
1 c Red Bell Pepper ; diced
2 tb Lime juice
1/4 c Minced fresh parsley
Tomatoe paste
Undrained -- chopped

Servings

INSTRUCTIONS

Heat oil in a large Dutch oven over meduim heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 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. Recipe By : Winebert From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Caribbean Shrimp and Pumpkin Chowder

1 c Eavaporated skimmed milk
 Shrimp -- deveined
5 c Clam juice
 No-salt added whole tomatoes
3 Cloves garlic -- crushed
1/2 ts Salt
2 14.5oz cans
4 c Onions chopped
1 c Diced yellow pepper
1/4 ts Crushed red pepper
2 tb Madras curry powder
1 6oz can
2 tb Minced fresh cilantro
1 tb Minced peeled gingerroot
1 1/2 lb Med
2 tb Vegetable oil
2 c Cubed, cooked fresh pumpkin
1/3 c Minced green onions
1 c Red Bell Pepper diced
2 tb Lime juice
1/4 c Minced fresh parsley
 Tomatoe paste
 Undrained -- chopped

Heat oil in a large Dutch oven over meduim heat. Add onion; saute 7 minutes  or until tender.  Add curry powder, gingerroot, crushed red pepper, and  garlic; saute 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.    Recipe By     : Winebert    From: Western Mexican Cookbook    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (2747g)
Recipe Makes: 1 Servings

Calories: 753
Calories from Fat: 276 (37%)

Amt Per Serving		% DV

	Total Fat 30.7g	41 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 7.4g
Cholesterol 11.3mg		3 %
Sodium 1850.3mg		64 %
Potassium 3649.4mg		96 %
Total Carbohydrate 89.6g		26 %
	Dietary Fiber 22.2g	89 %
	Sugars, other 67.5g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 753

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