Bahama Mama Shrimp Chowder Food

BAHAMA MAMA

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

SHRIMP CHOWDER

Steps:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

SIMPLE SHRIMP CHOWDER

Steps:

• Saute onions in butter in a large skillet until tender, about 5 minutes or so.
• Add water and bring to a boil.
• Add shrimp and cook 3-5 minutes, or until no longer translucent in center(be careful not to overcook them).
• Remove shrimp and place in a covered bowl.
• Add potatoes to the same pan, and season with salt & pepper to taste.
• Simmer for about 4-6 minutes, stirring as needed, until potatoes are tender.
• Add milk and half and half and bring to just a boil, stirring occasionally.
• Once it just comes to the boil, remove from heat and stir in the cheese until melted.
• Add shrimp back to the pot along with parsley, reserving a small portion of the parsley for garnishing if desired.

BAHAMA MAMA SHRIMP CHOWDER

Steps:

• Saute onion in olive oil in a heavy 3 quart pot. When onion is nearly transparant, add garlic and peppers and continue to saute for 3-5 minutes until vegetables are tender. Add remaining ingredients except for shrimp. Correct for seasoning adding more jerk seasong to bring it to your level of "hot and spicy". Simmer on low heat, covered, for 20 min. The chowder can be prepared ahead of time to this point. Refrigerate overnight if needed. To finish, bring chowder to an active simmer, add shrimp and cook just until shrimp turn pink. Serve immediately with a bottle of cream sherry for lacing chowder at the table.

BAHAMA MAMA - LARGE BATCH

Steps:

• Combine all ingredients in large container. Serve on ice.

BAHAMA MAMA

Steps:

• Combine rums, juices, grenadine and bitters in a glass with ice. Shake well, or stir if you do not have a shaker (two glasses top-to-top work well as a shaker, just make sure they seal tightly).
• Pour into a large glass and garnish with the cherry and orange slice, if desired.