Shrimp Chowder

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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