| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Caribbean |
Seafood, Cooking lig |
16 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Chopped onion |
| 2 |
tb |
Madras curry powder |
| 1 |
tb |
Ginger root; minced and peeled |
| 1/4 |
ts |
Crushed red pepper |
| 3 |
|
Garlic cloves; crushed |
| 5 |
c |
Clam juice |
| 1 |
c |
Diced red bell pepper |
| 1 |
c |
Diced yellow bell pepper |
| 1/2 |
ts |
Salt |
| 29 |
oz |
No-salt-added whole tomatoes; chopped and undrained |
| 6 |
oz |
Tomato paste; (1 can) |
| 1 1/2 |
lb |
Medium shrimp; peeled and deveined |
| 2 |
c |
Fresh pumpkin; cooked |
| 1 |
c |
Evaporated skimmed milk |
| 1/3 |
c |
Minced green onions |
| 1/4 |
c |
Minced fresh parsley |
| 2 |
tb |
Minced fresh cilantro |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 7
minutes or until tender. Add curry powder, gingerroot, crushed red
pepper, and garlic; sauté 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.
NOTES : Madras curry powder is hotter than regular curry powder and
can be found in your supermarket alongside the standard curry powder.
Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 143
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
converted by MM_Buster v2.0l.
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