Categories: Shrimp, Soups 
      Yield: 3 quarts 
  
      1 lb Unpeeled medium-size fresh 
           - shrimp 
      3 tb Butter or margarine 
      3 tb All-purpose flour 
      1 tb Curry powder 
      2 c  Chicken broth 
      2    Bottles clam juice (8-ounce 
           - each) 
      2 c  Half-and-half 
      4 md Baking potatoes, peeled & 
           - coarsely chopped (4 cups) 
      1 lb Grouper or Amberjack fillet 
           - cut into bite size pieces 
  
  Peel and devein shrimp; set aside. 
   
  Melt butter in a large Dutch oven over low heat; add flour and curry 
  powder, stirring until smooth. Cook 1 minute, stirring constantly. 
  Gradually add chicken broth, stirring until smooth. Add clam juice, 
  half-and-half, and potato; stir well. Bring to a boil; reduce heat, 
  and simmer uncovered, 20 minutes or until potato is tender. 
   
  Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until 
  shrimp turn pink. Serve immediately.