For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
impractical to devein small shrimp, but if you're
large bowl; toss the shrimp, grouper, and tilapia in the
arge pan.
Add shrimp and vinegar to chowder. Heat through.
eserve shell for the shrimp broth. Transfer the shrimp to a bowl
educe the heat so the chowder is just barely at a
Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes).
Add milk, reserving 1/2 cup.
Shake flour and 1/2 cup milk in covered jar to blend.
Very gradually add this to the vegetables in the milk.
Stir well to thicken slightly. Add shrimp.
Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces.
Serve with saltines or oyster crackers.
o a boil.
Add shrimp and cook 3-5 minutes
br>Add corn, cod and shrimp. Season to taste and simmer
inutes.
Add scallops and shrimp; cook about 5 minutes, or
eads and shells from shrimp, and refrigerate the shrimp. Put shells and
0 minutes.
Add the shrimp and simmer until just opaque
he shrimp and cook until they turn pink.
Taste the chowder
Clean and devein shrimp, leaving the last section and
Heat oil over medium heat in large stockpot or saucepan.
Add celery and onion, and cook until translucent and tender.
Pour in tomatoes and their liquid.
Heat to a simmer.
Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
Add small shrimp, and cook for about 2 minutes.
Stir in heavy cream and water and bring to a simmer.
Season to taste with cayenne and black pepper.
Sprinkle fresh basil over soup and stir in just to wilt it.
Serve.
Peel the shrimp and boil the shells in
Dice shrimp and set aside.
Cook onion in margarine; add water, potatoes and seasonings.
Cover and cook 15 minutes until tender.
Add milk, flour and shrimp.
Stir over low heat until thickened and shrimp are heated through.
Cover potatoes with water and boil with onion flakes, salt, and pepper until tender.
Do not drain. Mash with potato masher. Add corn and shrimp. Cook until shrimp is done. Add half-and-half and sour cream. Simmer to blend flavors. Add chives if desired.
o a boil.
Add shrimp and cook for 3 to
In a 2-quart saucepan, combine condensed soup, milk and sherry. Bring just to boiling. Add margarine or butter if desired. Reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Chop shrimp if desired. Add shrimp to mixture; return to boiling. Reduce heat and simmer for 1 to 2 minutes more or until shrimp are just cooked through. To serve, ladle into individual serving bowls. Garnish with cilantro sprigs if desired. Makes 4 main dish servings.