| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Caribbean |
Peppers, Soups & ste, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Chopped onion |
| 2 |
tb |
Madras curry powder |
| 1 |
tb |
Minced peeled gingerroot |
| 1/4 |
ts |
Crushed red pepper |
| 3 |
|
Cloves garlic — crushed |
| 5 |
c |
Clam juice |
| 1 |
c |
Diced red bell pepper |
| 1 |
c |
Diced yellow pepper |
| 1/2 |
ts |
Salt |
| 2 |
|
14.5oz cans |
|
|
Undrained — chopped |
| 1 |
|
6oz can |
| 1 1/2 |
lb |
Med |
| 2 |
c |
Cubed, cooked fresh pumpkin |
| 1 |
c |
Eavaporated skimmed milk |
| 1/3 |
c |
Minced green onions |
| 1/4 |
c |
Minced fresh parsley |
| 2 |
tb |
Minced fresh cilantro |
| 2 |
tb |
Lime juice |
|
|
No-salt added whole tomatoes |
|
|
Tomatoe paste |
|
|
Shrimp — deveined |
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
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