Prep 20 mins
Cook 20 mins
- 1 lb rock shrimp
- 1⁄2 cup celery, diced
- 1⁄2 cup onion, chopped
- 1⁄2 cup carrot, chopped
- 2 ounces butter or 2 ounces margarine
- 1⁄8 teaspoon black pepper (optional)
- 1⁄2 teaspoon curry powder
- 3⁄4 teaspoon chili powder
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon garlic, chopped
- 1⁄4 cup flour
- 1⁄2 tomatoes, diced
- 1⁄2 green bell pepper, diced
- 1 potato, diced
- parsley, chopped for garnish
- 1⁄2 cup parsnip (optional)
- Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt.
- Reduce the liquid to 1/4 or about 1 quart of stock and strain.
- Blanch the shrimp in the stock.
- Do not overcook.
- Strain and reserve shrimp and stock for soup.
- Saute the celery, carrots and onion.
- Add black pepper, curry powder, chili powder, thyme and chopped garlic.
- Add flour and mix well.
- Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat.
- Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender.
- Add salt to taste and rock shrimp just before serving.
- Serve topped with oyster crackers and fresh chopped parsley.
This is soup to clear your sinuses! Spicy and very filling. Thanks for an easy and tasty recipe.
This recipe was great! I too added some extra veggies (corn) and some milk before serving. The spice was nice - not too much. Served w/some cheddar garlic biscuits as our meal - so good. Thanks so much!
I made some modifications (I always tend to with soups it seems), but this turned out really great. I used larger quanitites of vegetables for my pound of rock shrimp. 2 stalks celery, 1 onion, 1 large carrot, 2 cloves garlic, 1 green bell pepper, 1 russet potato and 1 large parsnip. I totally flaked and forgot the tomatoes and parsley. My rock shrimp were already shelled, so I just used homemade vegetable broth instead. I kept the spice measures about the same, only using 1/4 tsp of the chili pepper as I have African Bird pepper and its a force to be reckoned with- it was still plenty spicy! I also added about 1/2 tsp of Emeril's Essence Creole Seasoning (#41970), which went nicely, I thought. I added about 1/3 cup milk too at the end as I like my chowders creamy. Really tasty. I think that the recipe made as specified here would also be delicious- I just tend to prefer a high veggie to meat ratio. I got about 6 fair-sized servings from this. As BF said, "This is a 5-Star soup!" We really enjoyed it. Thanks!