In the United States, the cost of food is continuously rising. It has become very difficult to manage the cost of food within the household budget. I have made it a habit to check out the store weekly newsletters’ sales items to make my shopping list. By planning around meats, vegetables or fruits on sale that week, it is possible to make a nice meal for half the current usual cost. This week, our market had fresh beautiful shrimps for half price. I had to think of a meal made with these beautiful shrimps. Weather being on a cool side, comforting chowder for dinner seemed desirable.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 454 g/ 1 lb shrimps, still in their shells but deveined
• 2 tsp vegetable oil
• 1 bay-leaf
• 830 ml/ 3½ cups hot water
• 57 g/ 4 Tbsp unsalted butter, divided
• 250 g/ 9 oz/ 1 large onion diced small
• 140 g/ 5 oz/ 2 large stalks celery, diced small
• 40 g/ 5 Tbsp unbleached, all-purpose flour
• 475 ml/ 2 cups hot milk
• 310 g/ 11 oz/ 1 large white potato, with skin, diced small
• 1½ tsp salt
• ½ tsp ground black pepper
Note: For a vegetarian/vegan chowder, use oil instead of butter, skip shrimp and add corn or cauliflower and/or carrots instead. Add vegetarian/vegan bouillon for richer flavor.
◊ Shell the shrimps and keep the shells. Cut the shrimp into bite size pieces and set aside.
◊ In a medium saucepan, add oil and put on high heat. Sautée the shells for 2 minute. Add bay-leaf and hot water and bring to a boil. Lower heat to medium and simmer for 15 minutes.
◊ Melt 3 Tbsp butter in a medium-sized pot on medium-high heat. Add cut onion and sautée for 3 minutes. Add cut celery and sautée for 3 minutes more. Sprinkle on ¼ of flour at a time and stir. Continue to stir until flour starts changing color. Add milk and stir vigorously until the flour makes the liquid thicker. Add the cut potato and stir for 1 minute. Add shrimp broth to the pot through a sieve and discard the shells. Increase the heat and stir until the liquid thickens. Lower the heat to medium-low (or tad lower) and simmer for 15 minutes, uncovered until potato is cooked. Stay by the pot. Stir and scrape the bottom of the pot often to avoid any coagulation.
◊ After the contents of the pot have cooked for 13 minutes, add salt and pepper to the cut shrimp and mix well.
◊ Melt 1 Tbsp butter in a fry-pan. Add the shrimps and sautée until shrimps change color, no more than 1 minute. Add shrimps to the pot, stir well, turn off the heat and let it sit for 5 minutes. Soup is ready to be served.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?