Jackie Apgars Shrimp And Rice Chowder Food

ANN PACHETT'S SPICY SEAFOOD CHOWDER

Steps:

• Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
• Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.

CURRIED SHRIMP AND CORN CHOWDER

Steps:

• Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
• Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

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.

LOW COUNTRY SHRIMP CHOWDER

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

SHRIMP CHOWDER WITH FENNEL

Steps:

• 1. Peel the shrimp, reserving the shells. (It is impractical to devein small shrimp, but if you are using the larger ones, I recommend that you do.) Split the shrimp lengthwise in half down the back, cover, and refrigerate until needed.
• 2. Remove the fronds (lacy top) from the fennel, coarsely chop, and reserve for garnish, covered and refrigerated. Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock. Quarter the fennel bulb lengthwise, cut away the core, and cut very thinly across into 1/4- to 1/3-inch slices.
• 3. Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- to 12- inch high-sided skillet or sauté pan and heat over medium-high heat until the garlic begins to brown. Add the shrimp shells and sauté for 5 minutes, or until the shells turn red and are very aromatic. Add the fennel trimmings, the wine, and water, bring to a simmer, and simmer for 20 minutes. Season lightly with salt. Strain the stock; you should have 3 1/2 cups.
• 4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
• 5. Add the remaining 1 tablespoon olive oil and chopped garlic and cook for 30 seconds. Add the onion, sliced fennel, fennel seeds, and optional crushed red pepper and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
• 6. Add the potatoes and the reserved shrimp stock. The stock should just barely cover the potatoes; if it doesn't, add enough water to cover. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
• 7. Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more. Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream. Let sit for 10 minutes while the shrimp finish their slow cooking. Taste the chowder and season with black pepper and more salt if needed. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the shrimp, fennel, potatoes, and bacon are evenly divided. Sprinkle with the reserved chopped fennel fronds.