Rock shrimp chowder

Yield: 8 servings

Measure Ingredient
2 pounds Rock shrimp
1 cup Celery, diced
1 cup Chopped onion
1 cup Chopped carrots
¼ pounds Butter or margarine
¼ teaspoon Black pepper (optional)
1 teaspoon Curry powder
1½ teaspoon Chili powder
½ teaspoon Thyme
1 teaspoon Chopped garlic
½ cup Flour
1 \N Tomato, diced medium
1 \N Green pepper, diced medium
2 \N Tomatos, diced medium
\N \N Chopped parsley for garnish

Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp Chowder

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 ¼ 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.

Similar recipes