maine chowder (shrimp)
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A recipe from Maine.
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method
Stove Top
Ingredients For maine chowder (shrimp)
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3 lbshrimp, shelled
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1 Slab (4) ozbacon
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3 med.potatoes
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1 largeleek (white part only)
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3 Tbspbutter
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3/4 cheavy cream
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2 tspchives (clipped)
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Pinch ofcayenne
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To tastesalt
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To tastepepper
How To Make maine chowder (shrimp)
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1Peel the heads and shells off the shrimp, reserving both for the shrimp broth. Transfer the shrimp to a bowl, cover, and refrigerate them until the chowder base is completed. Place the shrimp shells and heads 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 the surface. Strain the broth through a fine sieve and set aside.
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2Chowder base: Cook the bacon in a small pot of simmering water for 1 minute. Drain. Heat a medium pot over medium heat, add the 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.
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3Melt the butter in a large skillet over medium-high heat. Raise the heat to high, add the chilled shrimp and cream, stir well, and bring to a boil. Let boil for 30 seconds. Add the shrimp mixture to the chowder base and stir gently to combine. Cover and let rest for 10 minutes. Season with salt, a generous amount of black pepper, and the cayenne. Ladle into warm soup bowls and sprinkle the chives on top of each.
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Categories & Tags for Maine Chowder (shrimp):
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