NEW YEAR SHRIMP
Provided by Food Network
Time 30m
Yield 12 servings to share
Number Of Ingredients 7
Steps:
- Place the shrimp in a large bowl. In a separate bowl, mix the oil, soy sauce, vinegar and garlic together. Pour the sauce over the shrimp. Add the red chiles and mix well. Chill for 20 minutes. Before serving, transfer to a serving plate and garnish with cilantro leaves.
~ NEW YEARS EVE SHRIMP CHOWDER ~ CASS'S
This New Years all but my daughter wanted shrimp. So, I decided to make a chowder ( my recipe ) for starters and we'll have scampi later. I'm making my daughter a turkey wedgie sandwich as she loves them. Her loss as this soup was awesome! So comforting and so easy! Happy New Year! More photos later as having difficulties downloading to the site.
Provided by Cassie * @1lovetocook1x
Categories Chowders
Number Of Ingredients 15
Steps:
- Peel, de-vein and rinse shrimp. Set aside. In a dutch oven, place potato cubes, carrots, celery, onion, water, bouillon paste, old bay, salt and pepper. Bring to a boil, then reduce to simmer and cover. Simmer for 20 - 25 minutes or until potatoes are tender.
- Mix water and flour. Once potatoes are tender, stir into the potato mixture. Simmer another 2 minutes, then add the shrimp, evaporated milk, corn and cheese. Stir until cheese is melted, then just heat through until shrimp is pink.
- Taste and re season if need be. Ladle into serving bowls, sprinkle with some chives if desire and serve with a good crusty bread or oyster crackers. We just loved how this turned out. Happy New Year!
NEW ENGLAND SHRIMP CHOWDER
This is a great chowder! Soups of any kind are a comfort food,welcome any time. You can add your own personal touch, whether it be fresh herbs other kinds of fish. Soups soothe the soul. You can substitute 1/2 bag of a 32 oz. bag of Southern-style hash browns instead of the peeled potatoes. This chowder freezes well.
Provided by FLUFFSTER
Categories Chowders
Time 1h10m
Yield 14 cups
Number Of Ingredients 17
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.
CORN AND SEAFOOD CHOWDER
Provided by Tom Colicchio
Categories lunch, weekday, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
- Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
- Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
- Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams
SEAFOOD CHOWDER
Provided by Regina Schrambling
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
- Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
- Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 48 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 1820 milligrams, Sugar 8 grams, TransFat 0 grams
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