Croatian Dalmatian Shrimps Chowder Recipes

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.

SIMPLE SHRIMP CHOWDER

Steps:

• In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.

CROATIAN DALMATIAN SHRIMP'S CHOWDER

Steps:

• Divide heads and tails from shrimps.
• Cook pealed potato with fish and head and shells of shrimps about 30 minutes (you can cut potato into pieces to fasten cooking). When done, remove shrimp shells, potato and fish from soup and drain the soup.
• Clean the fish and mix with potato. Make puree out of fish and potato. When done, put puree into drained fish stock. Let it boil for minute or two.
• Remove meat from shrimp tails and put them into soup. Add olive oil, lemon juice, parsley leaves and season with salt and pepper. Cook not more than 15 minutes. Serve hot.

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.

CROATIAN DALMATIAN POT ROAST (DALMATINSKA PASTICADA)

Steps:

• Stir red wine, sliced onions, red wine vinegar, and rosemary together in a large pot. Place beef in wine mixture, cover the bowl with plastic wrap, and marinate in the refrigerator 8 hours to overnight.
• Remove meat from pot, pat roast dry, and reserve marinade in the pot. Cut four small slits in roast; insert garlic cloves into the slits.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side.
• Stir tomato paste into reserved marinade in the pot. Transfer browned roast to the marinade. Mix prunes, carrots, celery root, bay leaf, cloves, salt, pepper, and paprika around roast. Bring mixture to a boil; reduce heat to low, stir in Prosecco, partially cover the pot, and simmer, adding water as necessary, until meat is tender, 3 to 6 hours.