Maine Chowder Shrimp Recipes

MAINE SHRIMP CHOWDER

Steps:

• Peel shrimp and reserve shell for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells in a large pot and add 10 cups of cold water. Bring to a simmer over high heat, then reduce to low and gently simmer for 5 minutes, skimming off any foam that rises to the surface. Strain the broth through a fine sieve and set aside.
• Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat; add the bacon and cook, stirring occasionally, until it releases some of its fat. Add potatoes and leeks, stir well, then reduce heat to medium-low and cook, covered, stirring occasionally, for 5 minutes. Add 3 cups of the reserved shrimp broth (freeze remainder for another use) and simmer, covered, until potatoes are tender, about 8-10 minutes. Remove the chowder base from the heat and cover to keep warm.
• Melt butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds.
• Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top.

SHRIMP CHOWDER WITH FENNEL

Steps:

• 1. Peel the shrimp, reserving the shells. (It is impractical to devein small shrimp, but if you are using the larger ones, I recommend that you do.) Split the shrimp lengthwise in half down the back, cover, and refrigerate until needed.
• 2. Remove the fronds (lacy top) from the fennel, coarsely chop, and reserve for garnish, covered and refrigerated. Trim off the tops and tough outer layers of the fennel and coarsely chop, reserve for the stock. Quarter the fennel bulb lengthwise, cut away the core, and cut very thinly across into 1/4- to 1/3-inch slices.
• 3. Add 2 tablespoons of the olive oil and the 2 crushed garlic cloves to a 10- to 12- inch high-sided skillet or sauté pan and heat over medium-high heat until the garlic begins to brown. Add the shrimp shells and sauté for 5 minutes, or until the shells turn red and are very aromatic. Add the fennel trimmings, the wine, and water, bring to a simmer, and simmer for 20 minutes. Season lightly with salt. Strain the stock; you should have 3 1/2 cups.
• 4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Pour off all the fat except 1 tablespoon, leaving the bacon in the pot.
• 5. Add the remaining 1 tablespoon olive oil and chopped garlic and cook for 30 seconds. Add the onion, sliced fennel, fennel seeds, and optional crushed red pepper and sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and fennel are softened but not browned.
• 6. Add the potatoes and the reserved shrimp stock. The stock should just barely cover the potatoes; if it doesn't, add enough water to cover. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
• 7. Reduce the heat to medium, add the tomatoes, and simmer for 5 minutes more. Stir in the shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream. Let sit for 10 minutes while the shrimp finish their slow cooking. Taste the chowder and season with black pepper and more salt if needed. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• 8. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure that the shrimp, fennel, potatoes, and bacon are evenly divided. Sprinkle with the reserved chopped fennel fronds.

DANIELLE'S SEAFOOD CHOWDER

Steps:

• Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
• Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

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.

NEW ENGLAND SHRIMP CHOWDER

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.