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Monday, September 7, 2009

Shrimp Chowder - Blue Monday



Commercial Shrimp Trawler



Shrimp Farming Pond



From the kitchen of One Perfect Bite...Most of us love shrimp. Americans consume an estimated 1 billion pounds of shrimp a year, most of which comes from the oceans and farms of Asia and Latin America. The cha-ching ringing faintly in the background is the 3.8 billion dollars that that consumption adds to our trade deficit each year. That's food for thought on this Labor Day. Half the shrimp we now eat are farm-raised. Wild or farm-raised, shrimp should be firm and moist and have no off odors, especially ammonia. They usually come to market frozen and are sold by the number per pound, so shrimp labeled 26-30 will contain between 26 and 30 shrimp per pound. Most shrimp fall into four categories: white, pink, brown and black, with the white being, by far, the most popular. Recipes for shrimp abound. I didn't want to repeat one you already have, so I chose this chowder recipe instead. It was develop by Sam Hayward for Saveur magazine. Shrimp chowder is very light because no flour or other additive is used to thicken it. It's flavor comes from a broth that is quickly made from the shells of shrimp that are used to make the chowder. While it is thinner, the chowder contains the bacon and potatoes we've come to associate with chowder. I love this recipe. I hope you will too.

Shrimp Chowder...from the kitchen of One Perfect Bite

Ingredients:
3 lbs. shell-on, shrimp
4 ounces slab bacon, cut into 1/4-inch pieces
3 medium russet potatoes (about 1 pound), quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 large leek, white part only, cut into 1/4-inch pieces
3 tablespoons butter
3/4 cup heavy cream
Salt and freshly ground black pepper
1 pinch cayenne pepper
2 teaspoons snipped chives

Directions:
1) To make broth: Peel shells off shrimp, reserving for shrimp broth. Transfer shrimp to a bowl, cover, and refrigerate until chowder base is completed. Place shrimp shells in a large pot and add 10 cups 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 surface. Strain the broth through a fine sieve and set aside.
2) To make chowder base: Cook bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat, add 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, 8–10 minutes. Remove the chowder base from the heat and cover to keep warm.
3) Melt butter in a large skillet over medium-high heat. Raise heat to high, add chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add shrimp mixture to chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season to taste with salt, a generous amount of black pepper, and cayenne. Ladle into warm soup bowls and sprinkle chives on top of each. Yield: 4-6 servings.

This post is being linked to Smiling Sally - Blue Monday

39 comments :

Maggie B said...

We love clam chowder already but usually only when visiting the States. This shrimp chowder is something that I could quite easily create here in France.
a bientot
Maggie @ Normandy Life

Debinhawaii said...

I love both shrimp and a good chowder--this looks delicious!

My Little Space said...

This must be one of those yummy dish...I can imagine how was it taste like through the recipe!

Martha said...

This looks really good -- love shrimp but would have never thought of a chowder.

Selba said...

Wow... blue Monday which is beautiful blue Monday :) Very beautiful pictures, Mary!

Natashya KitchenPuppies said...

What a lovely chowder. We always have a bag of frozen shrimpies in the freezer, but I had no idea of it's origin. Who knew we ate so much shrimp!?

Marsha's Mpressions said...

Mary, this really look delicious!!! Can't wait to try it on a chilly night

SmilingSally said...

Beautiful blue pictures! Happy Labor Day! Happy Blue Monday.

Sandi@ My Yellow Door said...

Hi Mary,
Beautiful photos! Thank you for stopping by and Happy Labour Day & Blue Monday!

Blessings,
Sandi

Baba's Special Babies said...

Hi Mary, I love shrimp!! My neighbors cooked a Low Country Boil that has Shrimp, sausage,potatoes and corn on the cob cooked together and gave us some to eat yesterday..it is very good...

Thanks for your visit to my place today...hugs, Baba

LV said...

Nothing better than a bowl of fresh shrimp. You put it all together very well of your post today. Even tho it is early here, it still makes you hungry.

ellen b. said...

Such beautiful blues in your great photos Mary! Love it. The food here always looks so fabulous!

noble pig said...

Oh how yummy, my oldest son would love this so much, he is a big chowder fan.

Riet said...

I love shrimps, don't know clam chowder. We don't have that here in this country. Looks delicious. Have a nice day

joan@anthinggoeshere said...

Beautiful photos. Allergic to shell fish, but love how it looks!

charmine. said...

That is a lovely picture for blue monday.And thanks for the shrimp receipe and all that info...very interesting.Thanks too for your wishes.Have a great week.

jeanne said...

Hi Mary, Happy Labor day. Thanks for some facts about shrimp I didn't know. I love shrimp but unfortunately I am allergic to shrimp. Also, shell fish of any kind. I mean go to the hospital allergic. It is the iodine content I can't have. Sigh!!! I'm afraid I won't be eating this delicious chowder. My hubby orders it when we go out to eat. Poor thing.

I love the boat and blueness of the sky and water.

Hugs...Jeanne

shopannies said...

we will be having a shrimp fest here in Southern Illinois in a week or so always large turn out

Boo-Bah said...

Beautiful blue pictures, and a good recipe.

Have a wonderful day.
Iris

Diann @ The Thrifty Groove said...

Great pictures for Labor Day! And thanks for the recipe. It sounds wonderful!

claudie said...

Oh Mary
I am having a wonderful day thank you.
Now I"m really hungry for shrimp...
Your pic's are fab.
Happy Blue Monday
Love Claudie
xooxoox

Shy said...

I love shrimp. nice pictures. thanks for sahring the pictures and inforamtion and so the recipe.

JLS Hall (Joysweb) said...

Wow! All I can say is YUM!!! (Can you tell it's been a long time since lunch?) Love the recipe and your beautiful blues for Blue Monday.

storyteller at Sacred Ruminations said...

Ah ... shrimp boats & chowder ... who could ask for anything more? Perhaps some sour dough bread with butter? YUMMY ;--)
Hugs and blessings,

Life is good! said...

yum, that looks delicious. i love clam chowder but had never heard of shrimp chowder. thanks for the recipe!

Helene said...

What a great recipe to share and I love the pictures.

boliyou said...

That sounds delicious and looks great. I love the boat you used for Blue Monday, too!

Velva said...

This is a wonderful and flavorful chowder! The photos are fabulous too!

Alessandra said...

Mary, you have a lovely blog, really!

My type of blog!

Well done.

Baking Monster said...

yum!perfect for labor day!were making coconut shrimp right now!

xinex said...

Interesting info about shrimp, Mary. I love shrimp and the recipe sounds so good. I copied it so I can make it when I get home...Christine

Elizabeth said...

I never would have thought to put bacon in it. What a great idea! In the words of my nephew, "What isn't better with bacon?"

Chef Fresco said...

I love this! I bet it was so delicious! Nice pics too. Thanks for the blue cheese dressing recipe - I'm going to give it a try!

Olga said...

I'm so glad I don't keep Kosher and can eat shrimp :)
Such a pretty dish with just a few ingredients.

Lynda said...

Beautiful photo, Mary, and a delicious sounding recipe! My husband will love this!

Jamie said...

I love love love shrimp but sadly cannot get fresh raw shrimp anywhere in Nantes. Your chowder looks not only really delicious but light for a chowder as well. Maybe I could use lobster or crawfish instead, because this I would love to make (and eat).

Allie said...

Yummy!! I could eat shrimp everyday!

Lori said...

I do love shrimp. We hardly eat fish anymore and I usually can find shrimp cheaper than fish. Aint that a shame. Because really if fish were more pentiful I would gladly be eating more of it.

I love chowders and I often boil the skins to make a broth that I freeze for making soup at a later time.

Katy ~ said...

I just want to swim around in that gorgeous chowder!

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