Maine Shrimp Chowder Food

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.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

NEW ENGLAND SHRIMP CHOWDER

Steps:

• Peel shrimp, and devein, if desired; set aside.
• Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender.
• Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender.
• Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink.
• Remove and discard bay leaves.

QUICK SHRIMP CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat, add onion and saute 8 minutes or until tender.
• Stir in cream of potato soup, milk and pepper and bring to a boil.
• Add shrimp, reduce heat and simmer, stirring often, until shrimp turns pink.
• Stir in cheese until melted.
• Serve with oyster crackers if desired.

CREAMY SHRIMP CHOWDER

Steps:

• Steam cauliflower, drain and puree.
• In a med saucepan, use 3 sprays of a cooking spray to saute onions, garlic and ham until onions are soft, about 2 minutes.
• Stir in clam juice and evaporated milk.
• Cook over medium heat, stirring constantly until almost boiling.
• Reduce heat and simmer 10 min, should be slightly thickened.
• Add cauliflower puree and simmer another 5 min.
• Stir in shrimp pieces and cook another 30 sec - 1 min until all shrimp pieces are pink.
• Salt & pepper to taste.

SHRIMP CHOWDER

Steps:

• 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.

SHRIMP CHOWDER

Steps:

• In a heavy stockpot, over medium-high heat, cook the bacon or pancetta until most of the fat is rendered, about 8 minutes.
• Stir in the scallions, onion, celery and carrots.
• Sauté for about 2 minutes until the veggies start to wilt.
• If desired, season lightly with salt and pepper (be careful since the bouillon/stock and Old Bay seasoning are salty – you can adjust later).
• Add the bay leaves, thyme, Tabasco and Old Bay.
• Stir in the flour and cook for 2 minutes.
• Add the potatoes and stir in the bouillon or stock.
• Bring to a gentle boil and then reduce heat to simmer.
• Simmer until the potatoes are just fork tender, about 10 to 12 minutes.
• Add the heavy cream and bring just to a simmer – no hotter or the soup may stick to the bottom.
• Add the shrimp and simmer for 2 to 4 minutes until the shrimp are just turning opaque.
• Stir in the parsley, taste the soup and adjust seasonings if necessary.
• Eat it.

JAMAICAN SHRIMP CHOWDER

Steps:

• In your stock pot, melt butter and sauté the vegetables for about 3-5 minutes or until softened.
• Add shrimp and sauté for a minute or two more. Add coconut milk, broth, thyme and pepper. Cook for about 1/2 hour (do not boil), then add scallions, lime juice and basil. Serve immediately.

MAINE FISH CHOWDER

Steps:

• In a heavy pot over medium heat, cook fatback until nearly crisp. Add onions, stir, and reduce heat to low. "Chip" a potato by holding it in one hand and turning it slowly while using a sharp paring knife to cut quarter-moon-shaped quarter-inch-thick slices directly into pot, creating an even layer. Chips will have a thick end, which will remain intact, and a thin end, which will dissolve and thicken broth. Repeat with remaining potatoes.
• Add fish in an even layer, then crumbled crackers in an even layer. Do not stir. Add cold water until it nearly covers layers. Sprinkle with salt and pepper, cover, and simmer until potato is tender, about 15 minutes. Remove lid, add evaporated milk, bring to a simmer, and stir. Serve with additional crackers, if desired.