Photo: c. foodblogchef 2021
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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.