| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups/stews, Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Rock shrimp |
| 1 |
c |
Celery, diced |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped carrots |
| 1/4 |
lb |
Butter or margarine |
| 1/4 |
ts |
Black pepper (optional) |
| 1 |
ts |
Curry powder |
| 1 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Chopped garlic |
| 1/2 |
c |
Flour |
| 1 |
|
Tomato, diced medium |
| 1 |
|
Green pepper, diced medium |
| 2 |
|
Tomatos, diced medium |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas
Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock
Shrimp Chowder
Peel the shrimp and boil the shells in 1 gallon water with the scraps from
chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to
1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock.
Do not overcook. Strain and reserve shrimp and stock for soup. Saute the
celery, carrots and onion. Add black pepper, curry powder, chili powder,
thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of
hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced
tomato, green pepper and potatoes to stock mixture and continue to simmer
until potatoes are tender. Add salt to taste and rock shrimp just before
serving. Serve topped with oyster crackers and fresh chopped parsley.
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