Photo: c. foodblogchef 2021 Copy and paste to print the recipe.SPICY SHRIMP CHOWDER Serves 6  Ingredients: ·  1 pound shrimp, tails removed ·  2 teaspoons Cajun seasoning  ·  Sea salt ·  Freshly ground black pepper ·  6 slices bacon, chopped ·  1 tablespoon butter ·  1 medium onion, chopped ·  2 cloves garlic, minced ·  1 stalk of celery chopped ·  2 tablespoons all-purpose flour ·  1 pound of potatoes, ½ inch dice ·  4 cups clam juice or chicken broth (I used lobster broth I had made and frozen previously) ·  3 thyme sprigs ·  2 sliced green onions ·  3 cups sweet corn (preferably farm-fresh, but frozen will work) ·  3/4 cup half-and-half ·  1/2 teaspoon paprika ·  Chopped parsley for garnish  Preparation: 1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large heavy bottom pot over medium heat, cook bacon until crispy, about 6 minutes. Using a slotted spoon, strain the bacon pieces and place them on a paper towel-lined plate. 2. Add shrimp to the bacon fat and cook until pink, about 2 minutes per side. Transfer the shrimp to the plate with bacon. 3. Drain the bacon fat leaving 1 tablespoon and melt the butter in the pot, scraping up any browned bits with a wooden spoon. Add onion and celery and cook until soft, about 5 minutes. Stir in garlic and flour and cook, stirring, 30 seconds to a minute more.  4. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. 5. Stir in corn and cream, and simmer for 5 minutes more. Turn off heat and stir in cooked shrimp and season with salt, pepper, and paprika. 6. Garnish with chopped parsley (optional)Wine pairing: a dry Riesling is a perfect pair with this creamy, slightly spicy chowder. You could also try a food-friendly Viognier or soft Loire Valley Sauvignon Blanc.

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

SPICY SHRIMP CHOWDER
Serves 6

Ingredients:
·  1 pound shrimp, tails removed
·  2 teaspoons Cajun seasoning
·  Sea salt
·  Freshly ground black pepper
·  6 slices bacon, chopped
·  1 tablespoon butter
·  1 medium onion, chopped
·  2 cloves garlic, minced
·  1 stalk of celery chopped
·  2 tablespoons all-purpose flour
·  1 pound of potatoes, ½ inch dice
·  4 cups clam juice or chicken broth (I used lobster broth I had made and frozen previously)
·  3 thyme sprigs
·  2 sliced green onions
·  3 cups sweet corn (preferably farm-fresh, but frozen will work)
·  3/4 cup half-and-half
·  1/2 teaspoon paprika
·  Chopped parsley for garnish

Preparation:
1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large heavy bottom pot over medium heat, cook bacon until crispy, about 6 minutes. Using a slotted spoon, strain the bacon pieces and place them on a paper towel-lined plate.
2. Add shrimp to the bacon fat and cook until pink, about 2 minutes per side. Transfer the shrimp to the plate with bacon.
3. Drain the bacon fat leaving 1 tablespoon and melt the butter in the pot, scraping up any browned bits with a wooden spoon. Add onion and celery and cook until soft, about 5 minutes. Stir in garlic and flour and cook, stirring, 30 seconds to a minute more.
4. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
5. Stir in corn and cream, and simmer for 5 minutes more. Turn off heat and stir in cooked shrimp and season with salt, pepper, and paprika.
6. Garnish with chopped parsley (optional)

Wine pairing: a dry Riesling is a perfect pair with this creamy, slightly spicy chowder. You could also try a food-friendly Viognier or soft Loire Valley Sauvignon Blanc.