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Caribbean Shrimp And Pumpkin Chowder

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Caribbean Breads, Muffins & r, Peppers, Soups & ste 1 Servings

INGREDIENTS

2 T Vegetable oil
4 c Chopped onion
2 T Madras curry powder
1 T Minced peeled gingerroot
1/4 t Crushed red pepper
3 Cloves garlic, crushed
5 c Clam juice
1 c Diced red bell pepper
1 c Diced yellow pepper
1/2 t 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 T Minced fresh cilantro
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2923
Calories From Fat: 1930
Total Fat: 215.1g
Cholesterol: 528.4mg
Sodium: 3065.1mg
Potassium: 4497.1mg
Carbohydrates: 128g
Fiber: 30.8g
Sugar: 48.8g
Protein: 134.5g


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