Shrimp & Scallop Chowder with Coconut Cream

Shrimp & Scallop Chowder with Coconut Cream

This shrimp and scallop chowder is made with coconut cream instead of heavy cream giving it another layer of flavor on top of the richness of the shrimp and scallops. This is not one of those chowders chalk full of potatoes, in fact, there aren’t any potatoes at all! I am a little tired of ordering chowder when I’m out and always getting a mouth full of potatoes whether it be a clam or a fish chowder and wondering when I was going to run into some seafood. Some had a nice broth to them but were packed full of potatoes and the seafood was scarce. So I got right down to business here and completely skipped the potato all together with my shrimp and scallop chowder. I think you’ll find yourself sipping the broth slowly to savour all the delicate flavors and richness while enjoying the large chunks of shrimp and scallops. This is a great starter to a dinner party and remember to serve this with a sprinkle of fresh chopped chives and Tabasco of course. If you like seafood you might want to try my crostinis, smoked salmon & cream cheese-caper spread, clam puffs, baked coconut shrimp with hot pepper jelly, mussels in a lemongrass-fennel sauce, or even sea bass with green goddess II sauce.

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Ingredients – Makes 4 Servings of Shrimp and Scallop Chowder:

  • 1 lb. medium size shrimp – cleaned, deveined and tail shells off
  • 3 extra large sea scallops (4/5 large or 5/6 medium)
  • 2 cups clam juice
  • 2 cups half and half OR you can use 1 can of coconut milk instead if you don’t want to use a milk product
  • 1/2 cup coconut cream (I love the coconut cream sold at Trader Joe’s)
  • 1/2 cup cream sherry (pink)
  • 1/2 white wine (1/4 to deglaze pan with veggies (the other 1/4 cup is for when you add in the shrimp and scallops at the end)
  • 1/4 cup sweet Spanish onion – finely chopped
  • 1/4 cup celery – finely chopped
  • 1/2 Tsp dried Thyme
  • 1 large bay leaf
  • Chopped fresh chives
  • 1/2 Tsp salt
  • 1 Tbsp olive oil
  • 1 Tsp corn starch slurry (1 Tsp corn starch mixed with 3 Tbsp simmering broth)
  • 1 Tsp Siracha or Tabasco (Siracha is a hot chile sauce that is sold by the Tabasco) this also gives the broth a little bit of color on top of flavor

Directions:

  1. Wash and pat dry scallops and shrimp on a paper towel
  2. Take the tails of all the shrimp
  3. Cut shrimp up into 3/4″ pieces
  4. Take the side muscle off the scallops …you will see an extra part of scallop meat sticking out of the side, this is a fibrous side muscle that you must take off
  5. Slice the scallops in half horizontally and then in 3/4″ chunks and set aside with the shrimp
  6. Finely chop celery and onion
  7. Add celery, onion and salt to olive oil in medium pan
  8. Sauté the veggies for 10 minutes on medium/low heat until completely translucent and slightly golden in color on the edges.
  9. Deglazed the pan with 1/4 cup of the white wine stirring the pan with a spatula
  10. Let the wine-veggie mixture simmer for 3 minutes
  11. Add in coconut cream, half and half, clam juice, and sherry and bay leaf
  12. Bring to a low simmer for 15 minutes
  13. As the broth begins to simmer make a corn starch slurry by adding 3 Tbsp of the broth to 1 Tbsp corn starch and mix with a fork til combined and add to broth
  14. Add in dried thyme, Siracha and simmer for 5 more minutes (adding this Siracha doesn’t really spice it up just adds a layer of flavor…you will want to serve chowder with Tabasco on the side for extra spice
  15. Add in shrimp, scallops and 1/4 white wine and put on a low simmer for about 4 minutes til shrimp and scallops are just cooked thru …DO NOT BOIL because this will make the fish tough!
  16. Remove bay leaf
  17. Serve and garish with a sprinkle of chopped chives and don’t forget the Tabasco