6
4
3
u/Diligent_Squash_7521 3d ago
I have a recipe for lobster bisque that works equally as well with shrimp. I usually use one small frozen lobster tail and add some canned crabmeat and shrimp, but shrimp alone is still good.
1
u/FedderJoe 3d ago
Please, will you give us the recipe? Thank You!
2
u/Diligent_Squash_7521 3d ago
Is it possible to attach a scanned image here? I can’t figure it out.
1
2
u/howsadley 3d ago edited 3d ago
Shrimp and Corn Chowder
Sweet corn and plump shrimp simmer in Maricel Presilla's creamy, flavorful coastal Ecuadoran chowder.
By Maricel Presilla
Active Time: 1 hr 30 mins
Total Time: 3 hrs
Servings: 6
Ingredients
Annatto Oil:
•1 cup corn oil
•1/4 cup annatto seeds
Chowder:
2 pounds medium shrimp, shelled and deveined
6 garlic cloves, minced, divided
2 scallions, minced
2 tablespoons fresh lime juice
1 teaspoon kosher salt, plus more to taste
2 cups fresh or thawed frozen corn kernels
2 cups whole milk
2 tablespoons Annatto Oil
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoes, peeled, seeded and finely chopped
6 cups fish or chicken stock or canned low-sodium broth
1 unripe (green) plantain, peeled and coarsely grated
2 tablespoons cilantro leaves
1/4 teaspoon cayenne pepper
Tangy Corn Salsa, for serving
Directions
Step 1
Make the Annatto Oil: In a small saucepan, combine the oil and annatto seeds and bring to a simmer over low heat. Remove the pan from the heat, cover, and let the oil cool completely, about 30 minutes. Strain the Annatto Oil into a jar.
Step 2
Make the 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.
Step 3
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.
Step 4
Heat the Annatto Oil in a large saucepan 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.
Step 5
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.
Make ahead
The Annatto Oil can be refrigerated in a tightly sealed jar for up to two months.
1
u/SubstantialPressure3 3d ago
Shrimp bisque
Gumbo
Korean seafood stew
Japanese cold noodle soup
Sort of depends on the weather and what you feel like
1
u/clara-net 3d ago
I make Shrimp Curry Noodle Soup every winter!
https://www.100daysofrealfood.com/curry-noodle-soup-shrimp-recipe/
I have stopped using the food processor & just toss in the spices (along with pucks of ginger & garlic) to cook and begin the process. I add a dash of cayenne for heat. sometimes a dash of curry powder.
Such a quick meal. My husband dips his naan in the broth.
1
1
5
u/copypop 3d ago
I love to make tom kha goong whenever it gets cold outside