| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Leek; finely sliced |
| 1 |
lg |
Celery stalk; finely chopped |
| 1 |
md |
Carrot; finely chopped |
| 1/2 |
c |
Dry white wine |
|
|
Shells from 1 pound of shrimp |
| 4 |
c |
Water |
| 2 |
|
Plum tomatoes; coarsley chopped |
| 1 |
|
Bay leaf |
| 5 |
|
Sprigs parsley |
| 6 |
|
Black peppercorns |
| 4 |
tb |
Unsalted butter |
| 1 |
md |
Leek; finely sliced |
| 1 |
lg |
Celery stalk; finely diced |
| 1 |
lg |
Carrot; finely diced |
| 4 |
tb |
Flour |
| 4 |
c |
Shrimp stock |
| 2 |
lg |
Russet potatoes; peeled and cut into |
|
|
; 1/2 inch cubes |
| 1 |
|
Bay leaf |
|
|
Salt and fresh ground pepper; to taste |
| 1 |
lb |
Shrimp peeled; shells reserved for |
|
|
; stock and coarsley |
|
|
; chopped |
| 1 |
tb |
Finely chopped fresh tarragon |
| 1/4 |
c |
Heavy cream; optional |
INSTRUCTIONS
SHRIMP STOCK
CHOWDER
How to Prepare the Stock:
Heat the olive oil in a stock pot over medium heat. Cook the leek, celery,
and carrot until soft. Add the wine and reduce by 3/4. Add the shrimp
shells and cook for 1 minute then add the remaining ingredients and bring
to a boil. Reduce the heat and simmer for 30 minutes. Strain through cheese
cloth into a pot, reserve.
How to Prepare the Chowder:
Melt the butter over medium heat in a medium heavy bottomed sauce pan. Add
the leeks, celery, and carrots and cook until just tender. Add the flour
and continue cooking over low heat for 4-5 minutes (do not allow the flour
mixture to color). Add the shrimp stock and bring to a simmer. Add the
potato and bay leaf and season with salt and pepper. Cook the potatoes
until they are almost tender, then add the shrimp and cook an additional 5
minutes. Add the tarragon and heavy cream, re-season if necessary. (If the
soup is too thick, thin with a little water).
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