Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Jamaican Shrimp Chowder




Source of Recipe


the web


List of Ingredients




4 tbsp. canola oil
1/2 cup onion, diced
1/2 cup carrots, diced
1/4 cup diced yam or sweet potato
1/4 cup zucchini, diced
1/4 cup tomatoes, diced
1 cup shrimp, peeled and cleaned
12 oz. clam broth or vegetable broth
1 cup unsweetened lite coconut milk
1 1/2 cups skim milk
1 tsp. ground thyme
1/4 tsp. pepper
1/2 cup chopped scallions or green onions
1/4 cup fresh basil, chopped
2 tsp. lime juice

Recipe



In your stock pot, heat oil and sauté the vegetables for about 3-5 minutes or until softened. Add shrimp and sauté for a minute or two more.
Add broth, coconut milk, skim milk, thyme and pepper. Cook for about 20 minutes (do not boil!), then add scallions, basil and lime juice.

Serve immediately.

Servings: 6