RED SHRIMP CHOWDER WITH CORN
Provided by Pete Wells
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
- In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
- Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
- Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
- Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 1586 milligrams, Sugar 11 grams, TransFat 0 grams
RED SHRIMP CHOWDER WITH CORN (NY TIMES)
Steps:
- 1. In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes. 2. In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt. 3. Strain the shrimp-flavored broth into the pot. Add , potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes. 4. Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more. 5. Add the shrimp, the corn kernels, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp and corn will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon. ------------- For a richer meal, lobster may be substituted for the shrimp. To prepare, bring 4 cups water to a boil in a large pot. Drop in 2 lobsters (2 pounds each), cover the pot tightly and cook for 5 minutes. Remove the lobsters and let them cool, keeping the water at a simmer. Pry the meat from the claws and tail, reserving the shells, and roughly chop into 1/2-inch pieces. Return the shells to the pot and proceed from Step 1 above, using the lobster water instead of fish stock or clam broth.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
BASIC CORN CHOWDER
This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.
Provided by Mark Bittman
Categories quick, weekday, soups and stews
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams
CORN AND SEAFOOD CHOWDER
Provided by Tom Colicchio
Categories lunch, weekday, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
- Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
- Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
- Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.
Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams
SHRIMP AND CORN CHOWDER
The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.
Provided by NcMysteryShopper
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
- Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
- Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
- In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
- Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
- Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6
SHRIMP AND CORN CHOWDER
Provided by Ellen Slaby
Categories Soup/Stew Dairy Potato Quick & Easy Shrimp Corn Summer Bon Appétit Massachusetts
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.
RED CURRY SHRIMP AND CORN CHOWDER
Make and share this Red Curry Shrimp and Corn Chowder recipe from Food.com.
Provided by Busters friend
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 2 quart pot.
- Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
- Add Red Curry Paste. Cook 1 more minute while continuing to stir.
- Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
- Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
- Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
- Serve hot.
Nutrition Facts : Calories 441.8, Fat 19, SaturatedFat 11.7, Cholesterol 147.2, Sodium 1150, Carbohydrate 44.8, Fiber 6.4, Sugar 12.2, Protein 26.2
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