Curried Shellfish Stew

Ingredients

• 4 Tbs p. butter
  
• 2 cups chopped onions
  
• 3 Tbs p. Sun Brand Curry Powder
  
• 4 cloves garlic, minced
  
• 1 red pepper, finely julienned
  
• 2 cups dry vermouth
  
• 2 cups clam broth
  
• 2 julienne. lemon juice
  
• 1/4 tsp. Tabasco
  
• 3/4 cup Sun Brand Mango Chutney
  
• 2 dozen mussels, scrubbed & bearded
  
• 1 1/2 pounds sea scallops
  
• 1 1/2 pounds medium shrimp, peeled & cleaned
  
• 1 (8 ounce) can sliced water chestnuts
  
• 1 cup julienned snow peas
  
• 1/4 cup chopped parsley

Preparations

• Heat butter over medium high heat in a large stainless pot.
  
• Cook onions until dark brown, stir occasionally.
  
• Add curry, garlic & red pepper, cook for 1 minute.
  
• Whisk in vermouth, broth & lemon juice.
  
• Add Tabasco & chutney & simmer for 3 minutes.
  
• Add mussels, scallops, shrimp & water chestnuts.
  
• Cover & cook for 5 minutes until fish is cooked thoroughly.
  
• Remove pot from heat, stir in snow peas.
  
• Serve with rice.