I have an admission I need to make….I can sometimes be a perfectionist…and I am always a procrastinator…so sometimes I have these ideas in my head of how I want my blog pages to be perfect but that takes time and then I get overwhelmed and decide to just ‘work on it tomorrow’ and then finally it’s two weeks later and I’ve barely updated any of the pages. So, its going to take me a while to get the pages and my blog to look like the picture in my head. But I’ve realized, that doesn’t mean I can’t keep posting. So… I’m going to try to add content to the pages each week or so and will try to write a new post each Sunday – Thursday evening. I hope you enjoy these recipes and thoughts in my head.
This next recipe…Shrimp Chowder is so yummy.
The best part is that there is no milk – none – and is still really creamy! (The secret is in pureeing the starchy ingredients!)
NOTE: This recipe does require a bit of chopping veggies. If time allows, I suggest chopping earlier in the day so you don’t feel rushed when making this for dinner. I promise though, it is worth all the chopping!
1 lb local shrimp
1/2 to 1 cup chopped yellow onion
1 cup thinly sliced or chopped carrots
1 cup chopped red bell pepper
4 cloves garlic, chopped
3 cups frozen corn
2 lbs baby red potatoes
3 cups chicken stock, click here for a homemade stock recipe
2 tbsp chopped fresh cilantro
ground black pepper
crushed red pepper or ground cayenne pepper
Preheat oven to 425 degrees. Peel shrimp and devein. Rinse and then dry off with paper towels. Place in small bowl and drizzle with olive oil and sprinkle with salt and pepper. If desired, add some dried spices to them…I used a french herb mix I had on hand. Place shrimp in fridge.
Place chopped potatoes in a small bowl and generously drizzle with both olive oil and kosher salt.
Roast potatoes in preheated oven for 25-40 minutes. While potatoes roast, use a food processor to puree 2 cups of corn with 1 cup chicken broth. Set this aside for later.
Next, heat 1-2 tsp of olive oil over medium heat and saute onion and carrots for 10 minutes, stirring often. Add bell pepper, sprinkle kosher salt over mixture and stir.
Cook another 5 more minutes and then stir in minced garlic to the mixture. Saute for 1 more minute, then stir in corn puree, remaining 1 cup of corn kernels, and 1 cup chicken stock. Turn the heat down to low.
At this point your potatoes are probably finished roasting…Here is what mine looked like…
So now place 1/2 of those potatoes into a food processor and puree with the remaining 1 cup of chicken stock.
Pour the puree into the soup with the remaining roasted potatoes. (If desired, cut the remaining roasted potatoes into smaller bite size pieces with kitchen shears.) Add the chopped cilantro and season generously with kosher salt and fresh ground pepper. Allow to simmer on low heat. If your chowder is too thick, add water or chicken stock to reach desired consistency.
With the chowder slightly simmering, place a saute pan over medium heat and add approximately 2 tsp olive oil. Cook the shrimp in this pan until just cooked through – a few minutes on each side. The shrimp will end up cooking a bit more in the chowder so you don’t want them to get overdone in the saute pan.
Once the shrimp are cooked, transfer to the chowder and allow to simmer on low heat for 5 minutes. Taste soup again and season with salt and pepper as necessary.
Now it’s time to serve it up and enjoy!
I sprinkled cayenne pepper on mine as I love a kick. I hope you enjoy this dish as much as I do!
PS…for budget calculations…this recipe comes out to $15-$20 to make and that includes shrimp at $7/lb. You should get 6 to 8 servings out of this recipe.