Shrimp Chowder
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 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)
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! -
Awesome. Nice and spicy. Perfect for a rainy night.
Tweaks
-
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!
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
