Cajun Shrimp Chowder Recipes

CAJUN SHRIMP CHOWDER

Steps:

• Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables.
• In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Saute the onion and bell pepper until they start to soften, about 5-7 minutes. Add the garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes.
• Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally.
• Puree 1 and 1/2 cups of the chowder in a blender and then pour back into the stockpot and stir.
• Sprinkle both sides of the shrimp with blackened seasoning. Heat a non stick pan with 1 tablespoon of olive oil over high heat and cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked.
• Spoon the chowder into a bowl, place the blackened shrimp on top and garnish with fresh thyme.

RACH'S CAJUN SHRIMP CHOWDER COMES TOGETHER EASILY IN A SINGLE POT

Steps:

• Heat a soup pot or Dutch oven over medium-high heat with oil, 1 turn of the pan, add bacon and render, then remove when crisp
• Add shrimp and season with Old Bay, lightly brown 3 minutes, then remove to bacon plate
• Add celery, onions, peppers and potatoes, then season with salt, pepper, and bay leaf, partially cover and soften 7-8 minutes, stirring occasionally
• Add flour, corn, garlic and thyme, stir to combine
• Add hot sauce, Worcestershire and stock, bring to boil and reduce heat a bit, then keep at low boil 5 minutes
• Add cream, combine, add back shrimp and bacon, heat through, then remove bay
• Serve chowder in bowls and top with scallions or chives and crackers of choice

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

CAJUN SHRIMP SOUP

Steps:

• Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

CAJUN SHRIMP

Steps:

• Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

CAJUN SHRIMP CHOWDER

Steps:

• In a large pot heat olive oil.
• Add peppers, celery, onion and garlic and saute until tender, around 5 minutes.
• Mix in crushed tomatoes, wine and water.
• Bring to a boil, add Old Bay Seasoning, cayenne, salt and black pepper.
• Cover and simmer for 35 minutes, stirring occasionally.
• Add shrimp, cover and simmer for 5 minutes, then remove from heat.
• Garnish with green onions.

CAJUN SHRIMP AND CORN CHOWDER

Steps:

• In a medium saucepan, melt the butter. Add the onions and saute until translucent.
• Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
• Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.