Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         unpeeled medium-size fresh -- shrimp
   3      tablespoons   butter or margarine
   3      tablespoons   all-purpose flour
   1      tablespoon    curry powder
   2      cups          chicken broth
   2      bottles       clam juice -- (8-ounce, each)
   2      cups          half-and-half
   4      medium        baking potatoes -- peeled and
                        coarsely chopped -- (4 cups)
   1      pound         grouper or amberjack fillet -- cut into bite size
                        -- pieces

Preparation:

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.