2 tb Vegetable oil
4 c Chopped onion
2 tb Madras curry powder
1 tb Minced peeled gingerroot
1/4 ts Crushed red pepper
3 Cloves garlic; crushed
5 c Clam juice
1 c Diced red bell pepper
1 c Diced yellow pepper
1/2 ts Salt
2 14 oz cans whole tomatoes
Undrained; chopped
1 6 oz can tomato paste
1 1/2 lb Med shrimp; deveined
2 c Cubed, cooked fresh pumpkin
1 c Evaporated skimmed milk
1/3 c Minced green onions
1/4 c Minced fresh parsley
2 tb Minced fresh cilantro
2 tb Lime juice
Heat oil in a large Dutch oven over medium 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.
