SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SHRIMP CHOWDER
This easy-to-make shrimp chowder has both bacon and potatoes, making it hearty and slightly smoky.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
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 WITH SMOKED ANDOUILLE SAUSAGE
From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice.
Provided by lazyme
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-high heat.
- Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
- Using slotted spoon, transfer shrimp and sausage to plate.
- Add mushrooms to same skillet and saute until tender, about 4 minutes.
- Stir in cream and worcestershire sauce.
- Simmer until sauce thickens, about 3 minutes.
- Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
- Season to taste with salt and pepper.
- Divide shrimp and sausage mixture between 2 plates.
- Spoon sauce and mushrooms over.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : Calories 620.9, Fat 53.1, SaturatedFat 23, Cholesterol 183.6, Sodium 1169.2, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 27.6
SMOKY SHRIMP CHOWDER WITH ANDOUILLE
I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:
Provided by kmergirl
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
- Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
- When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
- Add the shrimp and cook until they turn pink.
- Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.
Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8
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