Shrimp and corn chowder

 Evidently I've made this before using leftover boiled shrimp and potatoes.  I tweaked it a little and came up with this.  

Ingredients:

• 2 cans whole kernel corn, drained
• 4 cups milk (I used whole)
• 1 cup broth (I used water and bouillon though)
• 4 cups cooked (boiled) potatoes, diced (I left the skin on)
• 1.5 pounds small to medium shrimp, peeled
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 cup chopped celery
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 3 teaspoons Tony's (spicy!  Try two and taste before adding the third.)
• 1 teaspoon salt
• 5 tablespoons butter

Directions:

1. Melt butter in heavy pot.
2. Add onions, celery, and garlic and cook until limp, about 15-20 minutes.
3. Add can of corn, and cook for an additional 5 minutes.
4. Add broth, 1 cup of milk, and 1 cup of potatoes.  Allow to simmer for about 10-15 minutes.
5. Blend.  (I used an immersion blender.)
6. Add remaining milk. 
7. Once warm add remaining potatoes, Tony's, salt.  Allow mixture to warm thoroughly.
8. Add shrimp, parsley, green onions.  
9. Cook over a low heat until shrimp are pink and cooked, about 15 minutes, depending on the size of your shrimp.

Notes:

• I like this better than last time.  Blending a little corn and potatoes gives a nice texture.
• I left the skin on the potatoes and didn't chop them particularly small or uniformly.  Peeling and more consistent chopping may help this out, but I'm lazy, and the skins are good for you anyway.
• I really like this soup.

Garlic Shrimp with Rice

Jessica shared this recipe with me. It was easy and yummy. I stirred in some baby spinach until it wilted to add some more veggies. I plan on making this again but I think I'll add some broccoli and snap peas.

Ingredients:

• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons orange marmalade
• 1 tablespoon corn starch
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon crushed red pepper
• 1 red bell pepper
• 1/2 cup chopped green onions
• 1 teaspoons canola oi
• 5 garlic cloves, minced
• 1.5 pounds peeled shrimp

Directions:

1. Combine first 7 ingredients in a bowl, whisk, set aside
2. Cook bell pepper and green onions until tender, remove from heat. Set aside.
3. Heat oil in pan and add garlic, sauteing until brown.
4. Add shrimp, and saute for 2-3 minutes.
5. Add soy sauce mixture and bell pepper/onion mixture to pan.
6. Cook for 1-2 minutes, until shrimp are cooked completely and sauce thickens slightly.
7. Serve over rive.

It's a Weight Watcher's recipe. 1 cup of shrimp mixture served over 1.2 cup rice has about 365 calories and 5.3 grams of fat.

Shrimp and corn chowder

The theme around here is shrimp! Eating it at least every Friday.


I didn't really measure and just tossed in a bunch of stuff, and I'll most likely experiment some with this next time I do it. Adding some tomatoes might be nice. Also wondering if pureeing half would really make that much of a difference. I really like it just like this.

Ingredients:

• 5 cups, peeled and cubed, potatoes
• 4 cups stock
• 5 cups milk
• 2 cans cream style corn
• 1 can whole kernel corn, drained
• 1.5 lbs peeled boiled shrimp
  
• 1 small onion, finely chopped
• 4 tbs butter
• 0.25 cup flour
• Garlic, lots of it, chopped
• Liquid crab boil
• Salt and pepper to taste

Directions:

1. Boil potatoes with liquid crab boil seasoning, following measurements on the bottle, drain when done, and set aside.
   
2. Warm stock in large pot.
   
3. Melt butter in skillet and saute onions and garlic until onions are clear.
   
4. Add milk.
5. After milk is warmed, whisk in flour and stir until thickened.
6. Add milk mixture to the stock, stirring until combined.
   
7. Add corn and potatoes.
   
8. Heat over medium fire for 20-30 minutes.
9. Add shrimp. Be careful that there isn't too much heat after this. Don't want to cook the shrimp and further.
10. Salt and pepper to taste.
11. Sprinkle with green onions.