Post by Loupy on Sept 6, 2011 14:56:17 GMT -7
Shrimp and Crab Chowder
From: www.foodbuzz.com
By: Chef Dennis
We did have a wonderful meal with this chowder serve it up with some nice crusty bread or garlic bread and you’ll be in heaven!
It does freeze well, you may just have to thin it out a bit more when you reheat the chowder.
Serves: 6-8
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients
1 medium onion medium dice
3-4 carrots, rough cut medium
6 celery stalks rough cut medium
2 medium potatoes rough cut medium
1 lb. shrimp peeled, deveined, and chopped
1/2 lb. crab meat ( I used jumbo lump)
1/2 lb. (2 sticks) unsalted butter
1 Cup all purpose flour
2 quarts Fish stock
1 cup heavy cream
old bay to taste
black pepper to taste
Instructions
Start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. (you may use clam juice instead)
Add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
After draining all fish bones, scraps and shells from the fish stock, add the heated stock to the roux mixture and blend well.
Add in the heavy cream and season.
Add the chopped shrimp pieces and allow to cook in the chowder.
Allow chowder to simmer for 20-30 minutes.
Before serving add in your crab meat.
Notes
*if using fish pieces add them in raw and allow them to cook in the chowder, they will remain more intact this way and impart flavor to the chowder.
From: www.foodbuzz.com
By: Chef Dennis
We did have a wonderful meal with this chowder serve it up with some nice crusty bread or garlic bread and you’ll be in heaven!
It does freeze well, you may just have to thin it out a bit more when you reheat the chowder.
Serves: 6-8
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients
1 medium onion medium dice
3-4 carrots, rough cut medium
6 celery stalks rough cut medium
2 medium potatoes rough cut medium
1 lb. shrimp peeled, deveined, and chopped
1/2 lb. crab meat ( I used jumbo lump)
1/2 lb. (2 sticks) unsalted butter
1 Cup all purpose flour
2 quarts Fish stock
1 cup heavy cream
old bay to taste
black pepper to taste
Instructions
Start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. (you may use clam juice instead)
Add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
After draining all fish bones, scraps and shells from the fish stock, add the heated stock to the roux mixture and blend well.
Add in the heavy cream and season.
Add the chopped shrimp pieces and allow to cook in the chowder.
Allow chowder to simmer for 20-30 minutes.
Before serving add in your crab meat.
Notes
*if using fish pieces add them in raw and allow them to cook in the chowder, they will remain more intact this way and impart flavor to the chowder.
