---------- Recipe via Meal-Master (tm) v8.02
  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.