Recipe - Caribbean Shrimp And Pumpkin Chowder

2 tablespoon Vegetable oil
4 cup Chopped onion
2 tablespoon Madras curry powder
1 tablespoon Minced peeled gingerroot
One fourth teaspoon Crushed red pepper
3 Cloves garlic crushed
5 cup Clam juice
1 cup Diced red bell pepper
1 cup Diced yellow pepper
One half teaspoon Salt
2 14.5oz cans
Undrained chopped
1 6oz can
1 One half pound Med
2 cup Cubed, cooked fresh pumpkin
1 cup Eavaporated skimmed milk
1/3 cup Minced green onions
One fourth cup Minced fresh parsley
2 tablespoon Minced fresh cilantro
2 tablespoon Lime juice
Nosalt added whole tomatoes
Tomatoe paste
Shrimp deveined

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