Savory 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.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

SAVORY SHRIMP SALAD DIP

Steps:

• Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
• Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

SHRIMP CHOWDER

Steps:

• In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
• Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
• Divide among bowls and top with more basil. Serve with bread if desired.

SAVORY SHRIMP CHOWDER

Steps:

• Place veggies in medium sauce pan. Add chicken broth (and some water, if necessary) to cover. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
• Meantime, melt butter in large pan, add flour, salt and pepper. Whisk until blended.
• Slowly add half-and-half to butter/flour roux & whisk constantly until smooth and thickened. (Will be a fairly thick white sauce at this point - about 15 minutes).
• Carefully add veggies & liquid to white sauce in large pan.
• Add shrimp and vinegar to chowder. Heat through.
• Season with salt and pepper to taste.
• Top individual servings with crumbled bacon.

QUICK SHRIMP CHOWDER

Steps:

• In a soup kettle or Dutch oven, saute onions in butter until tender. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender (do not drain). Add shrimp; cook until shrimp turn pink, about 5 minutes. , In a large saucepan over low heat, heat milk. Stir in cheese until melted (do not boil). Add to potato mixture; heat through (do not boil). Stir in parsley.

CAJUN SHRIMP CHOWDER

Steps:

• In a large pot heat olive oil.
• Add peppers, celery, onion and garlic and saute until tender, around 5 minutes.
• Mix in crushed tomatoes, wine and water.
• Bring to a boil, add Old Bay Seasoning, cayenne, salt and black pepper.
• Cover and simmer for 35 minutes, stirring occasionally.
• Add shrimp, cover and simmer for 5 minutes, then remove from heat.
• Garnish with green onions.

SAVORY SEAFOOD CHOWDER

Steps:

• Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
• Stir in tomatoes and 1/2 cup wine. Bring to boil, stirring frequently. Add cod; stir. Simmer on medium-low heat 6 min. Add scallops and shrimp; stir. Simmer 4 min. or until shrimp turn pink, scallops turn opaque and cod flakes easily with fork, stirring occasionally.
• Whisk Neufchatel and remaining wine until blended. Add to chowder along with the basil; mix well. Cook and stir 2 to 3 min. or until heated through.