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Receta Caribbean Shrimp And Pumpkin Chowder
by Global Cookbook

Caribbean Shrimp And Pumpkin Chowder
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  Raciónes: 12

Ingredientes

  • 2 Tbsp. vegetable oil
  • 4 c. minced onion
  • 2 Tbsp. Madras curry pwdr
  • 1 Tbsp. ginger root chopped and peeled
  • 1/4 tsp crushed red pepper
  • 3 x garlic cloves crushed
  • 5 c. clam juice
  • 1 c. diced red bell pepper
  • 1 c. diced yellow bell pepper
  • 1/2 tsp salt
  • 29 ounce no-salt-added whole tomatoes minced and undrained
  • 6 ounce tomato paste (1 can)
  • 1 1/2 lb medium shrimp peeled and deveined
  • 2 c. fresh pumpkin cooked
  • 1 c. evaporated skimmed lowfat milk
  • 1/3 c. chopped green onions
  • 1/4 c. chopped fresh parsley
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. lime juice

Direcciones

  1. Heat oil in a large Dutch oven over medium heat. Add in onion; saute/fry 7 min or possibly till tender. Add in curry pwdr, gingerroot, crushed red pepper, and garlic; saute/fry 2 min. Add in clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil. Cover, reduce heat, and simmer 20 min. Add in shrimp; cook, uncovered, 5 min or possibly till shrimp is done. Stir in remaining ingredients, cook 5 min or possibly till thoroughly heated.
  2. NOTES : Madras curry pwdr is hotter than regular curry pwdr and can be found in your supermarket alongside the standard curry pwdr.