Cajun Shrimp Potato Chowder Recipes

SHRIMP AND POTATO CHOWDER

Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.

CAJUN SHRIMP & POTATO CHOWDER

Cajun Shrimp & Potato Chowder image

Warm up with a dash of Cajun spice! This fast and easy chowder recipe brings the authentic flavors of Louisiana to your table in 35 minutes.

Provided by Simply Potatoes

Categories Potato

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 lb medium shrimp, peeled, de-veined (26 to 30 count)
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups Simply Potatoes® Homestyle Slices, chopped slightly
1 (14 ounce) can chicken broth
2 teaspoons cajun seasoning
2 tablespoons all-purpose flour
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender.
In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.

Nutrition Facts : Calories 524.6, Fat 19.4, SaturatedFat 3, Cholesterol 286.5, Sodium 2621, Carbohydrate 42.1, Fiber 8, Sugar 17.3, Protein 46.3

CAJUN SHRIMP WITH POTATOES

Cajun Shrimp with Potatoes image

"This is a quick-and-easy version of a seafood-stuffed baked potato," explains Angelique Schultz from her home in Denham Springs, Louisiana. "Not only does this recipe reduce prep time, it cuts down on cleanup, too. I buy cooked crumbled bacon to speed it along even more."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 tablespoons vegetable oil
1/4 cup chopped green onions
1/4 cup chopped celery
6 medium potatoes, peeled and diced
1 teaspoon salt
2 teaspoons Cajun seasoning
1/2 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup crumbled cooked bacon

Steps:

In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 173mg cholesterol, Sodium 1353mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

CAJUN SHRIMP CHOWDER

Cajun Shrimp Chowder image

This recipe is an original from Mr. John O'Hara and was found in the Old Bay Cook Book. I made it last summer but added hot cooked sausage, cooked rice...you see where this one is going!

Provided by Diana Adcock

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 medium green pepper, chopped
1 medium red pepper, chopped
3 stalks celery
1 large red onion, chopped
3 cloves garlic, minced
1 (16 ounce) can crushed tomatoes
1/2 cup red wine
1/2 cup water
1 1/2 tablespoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 lbs medium shrimp, peeled,deveined and rinsed
chopped green onion (to garnish)

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 POTATO CHOWDER

Cajun Shrimp Potato Chowder image

This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.

Provided by Potato Goodness

Categories Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
½ cup chopped onion
½ cup chopped red bell pepper
1 ½ pounds cubed red potatoes
2 cups reduced sodium chicken broth
1 teaspoon garlic powder
¾ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
2 cups 2% milk
2 tablespoons flour
1 ½ cups chopped fresh spinach

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 27.6 g, Cholesterol 122.9 mg, Fat 4.3 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 1.6 g, Sodium 390.7 mg, Sugar 6.4 g

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