I like this as a make ahead and refrigerate meal for when you are having company. The prep time is short - 20 minutes. This is good served with warm rolls and a fresh tomato salad and a crisp Chardonnay.
1 pound peeled and deveined medium shrimp
2 tbsp butter
1 tbsp. curry powder or you can substitute Old Bay Seasoning
3 cups chicken broth
1 cup half and half
2 83/4 cans cream-style corn
6 red potatoes, peeled and chopped
1 pound grouper, cut into small pieces
1. Melt butter in Dutch oven over medium-high heat. Add seasoning - curry or other. Stir constantly for about a minute. Gradually add the chicken broth, half and half, corn, and potatoes. Bring to a boil, reduce heat and simmer around twenty minutes till potatoes are tender. Now you can refrigerate till mealtime.
2. At meal time pull out soup and heat up. Add shrimp and grouper and cook another five minutes or so till shrimp turns pink and the grouper flakes with a fork.
3. Serve immediately.