Ingredients
1 lb. unpeeled medium shrimp
2 tbsp. butter
1 tbsp. curry powder
3 cups chicken broth
1 cup half-and-half
(8.75-oz./250g) cans creamed corn
6 red potatoes, peeled and chopped
1 lb. grouper, cut into small pieces
Directions
1. Peel and devein shrimp, if desired. Set aside.
2. Melt butter in a large pot over medium-high heat. Add curry powder; cook, stirring constantly, 1 minute. Gradually add broth, half-and-half, corn and potatoes. Bring to boiling; reduce heat and simmer 20 minutes or until potatoes are tender.
3. Add shrimp and grouper; cook 5 minutes or until shrimp turns pink and fish flakes easily with a fork. Serve immediately.
Serves 10
