Rock Shrimp Chowder

* Exported from MasterCook *

ROCK SHRIMP CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Rock shrimp
1 c Celery, diced
1 c Chopped onion
1 c Chopped carrots
1/4 lb Butter or margarine
1/4 ts Black pepper (optional)
1 t Curry powder
1 1/2 ts Chili powder
1/2 ts Thyme
1 t Chopped garlic
1/2 c Flour
1 Tomato, diced medium
1 Green pepper, diced medium
2 Tomatos, diced medium
Chopped parsley for garnish

Contributed to the echo by: Janice Norman Originally
from: Chef Tom Hietpas Rock shrimp chowder from the
Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp
Chowder

Peel the shrimp and boil the shells in 1 gallon water
with the scraps from chopping the onion and celery and
2 teaspoons salt. Reduce the liquid to 1/4 or about 1
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp and
stock for soup. Saute the celery, carrots and onion.
Add black pepper, curry powder, chili powder, thyme
and chopped garlic. Add flour and mix well. Gradually
add 1 quart of hot shrimp and stock and simmer for
about 15 minutes on low heat. Add diced tomato, green
pepper and potatoes to stock mixture and continue to
simmer until potatoes are tender. Add salt to taste
and rock shrimp just before serving. Serve topped with
oyster crackers and fresh chopped parsley.



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