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Shrimp Chowder
Shrimp Chowder has a delicious and creamy broth loaded with chunks of shrimp and potatoes. It’s the perfect way to warm your belly this winter!
Ingredients
2 pounds 16/20 shell-on raw deveined shrimp
2 quarts water
Stock
2 tablespoons olive oil
Shrimp shells from above
Cooking liquid from above
1 medium yellow onion, quartered
2 stalks of celery with leaves, coarsely chopped
1 medium garlic clove, smashed
8 sprigs of fresh parsley, with stems
4 sprigs fresh thyme
2 bay leaves
6 whole peppercorns
2 8-ounce bottles clam juice
Chowder
4 ounces salt pork, diced small
4 tablespoons butter
1 1/2 cups yellow onion, diced
1 large stalk celery, diced
1/4 cup white wine
1/4 cup all-purpose flour
Stock from above
2 russet potatoes, peeled and diced into bite-sized pieces
2 cups half and half
1/2 teaspoon white pepper
Chopped fresh parsley, to garnish each serving
Instructions
- Thaw the shrimp under refrigeration. Remove shells but do not discard.
- Heat a pot with two quarts of water to boil and once boiling, plunge in the peeled shrimp and cook for 1 ½ minutes. Remove using a spider to an ice water bath and cool for two minutes. (Keep the cooking liquid, see step 3 below). Pour cooled shrimp into a colander to drain and move to your cutting board. Cut into bite sized pieces and refrigerate.
- Pour cooking liquid left in the shrimp water pot into the two-quart measuring cup and set aside.
- Place olive oil into the pot over medium high heat and add the shrimp shells. Stir and cook for five minutes then add the shrimp cooking liquid, along with all other stock ingredients. Bring to a boil, then simmer on medium for about 45 minutes or until the liquid has reduced to 1 ½ quarts.
- Place a strainer over the two-quart measurer and lay a piece of cheesecloth over that. Pour the stock into the cheesecloth and move around with the wooden spoon to extract all the liquid. Discard the solids.
- Wipe the stock pot with a few paper towels and then heat over medium high heat.
- Add the diced salt pork and cook until crisp.
- Add the butter and once melted, add the onions and celery and cook for three minutes.
- Add the white wine and stir to deglaze. Cook for a few minutes to evaporate the alcohol.
- Lower heat to medium and stir in the flour and cook for two minutes.
- Whisk in the stock, increase the heat to medium high and add the diced potatoes. Cook for about ten minutes until tender.
- Stir in the half and half and white pepper, then taste for salt. Only add if needed.
- Stir in the cooked shrimp pieces and heat only to serving temperature.
- Remove from heat and serve in bowls with chopped fresh parsley over each bowl.
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Find it online: https://www.afamilyfeast.com/shrimp-chowder/
