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| Home -> [Seafood, Shrimp, Soups & Stews] -> [Route 19 shrimp chowder Recipe] |
Route 19 shrimp chowder
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
Seafood, Shrimp, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Unpeeled medium-size fresh | | | - shrimp | | 3
| tbsp | Butter or margarine | | 3
| tbsp | All-purpose flour | | 1
| tbsp | Curry powder | | 2
| cup | Chicken broth | | 2
| | Bottles clam juice (8-ounce | | | - each) | | 2
| cup | Half-and-half | | 4
| med | Baking potatoes, peeled & | | | - coarsely chopped (4 cups) | | 1
| lbs | Grouper or Amberjack fillet | | | - cut into bite size pieces |
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Procedures:
| 1 | Peel and devein shrimp; set aside. | | 2 | melt butter in a large dutch oven over low heat; add flour and curry powder, stirring until smooth. | | 3 | Cook 1 minute, stirring constantly. | | 4 | Gradually add chicken broth, stirring until smooth. | | 5 | Add clam juice, half-and-half, and potato; stir well. | | 6 | Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender. | | 7 | add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink. | | 8 | Serve immediately. |
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