K Kruger
TVWBB 1-Star Olympian
Spicier with the optional serrano or jalpeño additions, which can be eliminated or increased as desired.
Shrimp and Corn Chowder
1.5 pounds medium or large shrimp, thawed, peeled and deveined, shells reserved, shrimp cut into thirds and quarters then fridged till needed
7 ears corn, husks and silks removed
3 ounces salt pork, trimmed of rind and cut into two 1-inch cubes
1 tablespoon unsalted butter
1 large onion, finely minced
2 cloves garlic, minced
1-2 serranos or jalapeños, preferably ripe, minced, optional
2-3 tablespoons finely chopped red bell pepper
3 tablespoons all-purpose flour
2 cups chicken stock
1 cup shrimp stock (made from the shells)*
2 medium red potatoes, cleaned; 1/4" dice
1 bay leaf
1 teaspoon minced fresh thyme leaves (or 1/3 teaspoon dried)
2 cups whole milk
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
ground black pepper
cayenne
*Place shrimp shells in a small pot, cover with 1.5 cups water, bring to a boil then simmer about 15 minutes. Strain out the shells, reserve the stock.
Grate kernels from 3 ears of the corn using the large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife. Transfer to a bowl and set aside.
Meanwhile, lightly oil the remaining ears of corn and roast at 400, till browned nicely in spots. Remove and reserve.
Meanwhile, sauté the salt pork in Dutch oven or large soup pot over medium-high heat, pressing down on pieces to render fat, turning occasionally, till the cubes are crisp-ish and brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 8-10 minutes. Remove salt pork and reserve. Add garlic, hot peppers (if using), and red bell and sauté until the garlic is fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add both the stocks. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 10 minutes.
Using a sharp knife, remove the roasted corn kernels from their cobs and add to the pot. Add the shrimp and return to a simmer. Add the heavy cream and return to simmer; simmer for a couple minutes or until the shrimp are just cooked though. Discard bay leaf and salt pork. Stir in parsley, adjust salt, add cayenne to taste and serve.
Shrimp and Corn Bisque
1.5 pounds medium or large shrimp, thawed, peeled and deveined, shells reserved, shrimp cut into thirds and quarters then fridged till needed
3 ears corn, roasted as above; reserved
1 stick unsalted butter
2 tablespoons olive oil
1 large onion, peeled and sliced
3 medium carrots, peeled, sliced thickly
2 celery stalks, chopped coarsely
3 sprigs parsley
1 small sprig thyme (or 1 teaspoon dried)
1 bay leaf
white pepper
4 tablespoons flour
1-2 serranos or jalapeños, preferably ripe, finely minced, optional
1 cup dry white wine
2 cups heavy cream
cayenne
Tabasco
minced red bell pepper, for serving
minced fresh parsley, for serving
Remove the kernels from the roasted corn, place in a bowl and reserve. Reserve one corn cob.
In a large Dutch oven or soup pot, melt the butter into the oil over medium heat. Add the reserved shrimp shells, onion, carrot, celery, parsley sprigs, bay and thyme. Mix well in the fat then cook, stirring occasionally, till the onions are soft, about 15 minutes, adding a little (maybe 1/2 teaspoon) ground white pepper during cooking.
Add the hot peppers, sprinkle in the flour and cook, stirring constantly, till the flour is incorporated and it sticks to the bottom of the pan and browns somewhat about 4-5 minutes. Immediately deglaze the pan with the wine, scraping the bottom to remove the stuck-on flour. Incorporate well then add water to cover. Add the reserved corn cob. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer 30 minutes.
Strain the contents of the pot into another pot, pressing down on the solids, somewhat, to extract juices. Discard the solids.
Add the cream and bring to a simmer. Add the shrimp and corn kernels and cook till the shrimp are just cooked through. Add a little Tabasco, cayenne to taste, adjust salt. Serve, sprinkling some minced red bell pepper and parsley on each serving.
Making the base:
Serving:
Shrimp and Corn Chowder
1.5 pounds medium or large shrimp, thawed, peeled and deveined, shells reserved, shrimp cut into thirds and quarters then fridged till needed
7 ears corn, husks and silks removed
3 ounces salt pork, trimmed of rind and cut into two 1-inch cubes
1 tablespoon unsalted butter
1 large onion, finely minced
2 cloves garlic, minced
1-2 serranos or jalapeños, preferably ripe, minced, optional
2-3 tablespoons finely chopped red bell pepper
3 tablespoons all-purpose flour
2 cups chicken stock
1 cup shrimp stock (made from the shells)*
2 medium red potatoes, cleaned; 1/4" dice
1 bay leaf
1 teaspoon minced fresh thyme leaves (or 1/3 teaspoon dried)
2 cups whole milk
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
ground black pepper
cayenne
*Place shrimp shells in a small pot, cover with 1.5 cups water, bring to a boil then simmer about 15 minutes. Strain out the shells, reserve the stock.
Grate kernels from 3 ears of the corn using the large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife. Transfer to a bowl and set aside.
Meanwhile, lightly oil the remaining ears of corn and roast at 400, till browned nicely in spots. Remove and reserve.
Meanwhile, sauté the salt pork in Dutch oven or large soup pot over medium-high heat, pressing down on pieces to render fat, turning occasionally, till the cubes are crisp-ish and brown, about 10 minutes. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 8-10 minutes. Remove salt pork and reserve. Add garlic, hot peppers (if using), and red bell and sauté until the garlic is fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add both the stocks. Add potatoes, bay leaf, thyme, milk, grated corn and pulp, and reserved salt pork; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 10 minutes.
Using a sharp knife, remove the roasted corn kernels from their cobs and add to the pot. Add the shrimp and return to a simmer. Add the heavy cream and return to simmer; simmer for a couple minutes or until the shrimp are just cooked though. Discard bay leaf and salt pork. Stir in parsley, adjust salt, add cayenne to taste and serve.
Shrimp and Corn Bisque
1.5 pounds medium or large shrimp, thawed, peeled and deveined, shells reserved, shrimp cut into thirds and quarters then fridged till needed
3 ears corn, roasted as above; reserved
1 stick unsalted butter
2 tablespoons olive oil
1 large onion, peeled and sliced
3 medium carrots, peeled, sliced thickly
2 celery stalks, chopped coarsely
3 sprigs parsley
1 small sprig thyme (or 1 teaspoon dried)
1 bay leaf
white pepper
4 tablespoons flour
1-2 serranos or jalapeños, preferably ripe, finely minced, optional
1 cup dry white wine
2 cups heavy cream
cayenne
Tabasco
minced red bell pepper, for serving
minced fresh parsley, for serving
Remove the kernels from the roasted corn, place in a bowl and reserve. Reserve one corn cob.
In a large Dutch oven or soup pot, melt the butter into the oil over medium heat. Add the reserved shrimp shells, onion, carrot, celery, parsley sprigs, bay and thyme. Mix well in the fat then cook, stirring occasionally, till the onions are soft, about 15 minutes, adding a little (maybe 1/2 teaspoon) ground white pepper during cooking.
Add the hot peppers, sprinkle in the flour and cook, stirring constantly, till the flour is incorporated and it sticks to the bottom of the pan and browns somewhat about 4-5 minutes. Immediately deglaze the pan with the wine, scraping the bottom to remove the stuck-on flour. Incorporate well then add water to cover. Add the reserved corn cob. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer 30 minutes.
Strain the contents of the pot into another pot, pressing down on the solids, somewhat, to extract juices. Discard the solids.
Add the cream and bring to a simmer. Add the shrimp and corn kernels and cook till the shrimp are just cooked through. Add a little Tabasco, cayenne to taste, adjust salt. Serve, sprinkling some minced red bell pepper and parsley on each serving.
Making the base:
Serving:
