Best 3 Coconut Shrimp Chowder Recipes
Indulge in the delectable flavors of Coconut Shrimp Chowder, a culinary masterpiece that tantalizes the taste buds with a harmonious blend of sweet coconut milk, succulent shrimp, and an array of aromatic spices. This creamy and comforting soup is not only a feast for the palate but also a visual delight, featuring vibrant colors and textures that elevate the dining experience. Dive into the depths of this delectable chowder and embark on a culinary journey that will leave you craving for more.
Accompanying the Coconut Shrimp Chowder recipe, discover a treasure trove of culinary gems within this article. Explore variations that cater to diverse tastes and dietary preferences, including a vegetarian version that captures the essence of the original while introducing a symphony of vegetables. For those seeking a touch of indulgence, a creamy coconut shrimp chowder awaits, promising a rich and satisfying experience. Additionally, delve into the secrets of preparing the perfect crispy coconut shrimp, a delightful appetizer or side dish that complements the chowder perfectly.
Embrace the culinary adventure that awaits within this article, where each recipe unfolds a unique story of flavors and textures. Prepare to tantalize your taste buds and immerse yourself in the world of Coconut Shrimp Chowder, a dish that is sure to become a cherished favorite.
COCONUT SHRIMP CHOWDER
After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.
Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK
A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)
Provided by Outta Here
Categories Chowders
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel and devein the shrimp and cut into 1 inch pieces.
- Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
- Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
- Add the curry powder and cook for 1 minute until fragrant.
- Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
- Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
- Ladle the chowder into bowls and garnish each with chopped cilantro.
SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK
A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk in the can, not the carton stuff in the dairy section. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers,...
Provided by Mikekey *
Categories Chowders
Time 35m
Number Of Ingredients 15
Steps:
- 1. Peel and devein the shrimp and cut into 1 inch pieces.
- 2. Cut large scallops in quarters, medium sized ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
- 3. Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
- 4. Add the curry powder and cook for 1 minute until fragrant.
- 5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
- 6. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
- 7. Ladle the chowder into bowls and garnish each with chopped cilantro.
Tips:
- For a richer flavor, use a combination of chicken and vegetable broth.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- If you don't have coconut milk, you can substitute heavy cream or milk, but the flavor will be different.
- For a vegetarian version, omit the shrimp and add more vegetables, such as diced carrots, celery, or bell peppers.
- Serve with a side of crusty bread or crackers for dipping.
Conclusion:
Coconut shrimp chowder is a delicious and easy-to-make soup that's perfect for a cold winter day. The combination of coconut milk, shrimp, and vegetables creates a rich and flavorful broth that's sure to please everyone at the table. With just a few simple ingredients and steps, you can have a delicious and satisfying meal that's ready in under an hour.
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