Shrimp & Smoked Oyster Chowder (Food and Wine 3/2010)

Shrimp & Smoked Oyster Chowder (Food and Wine 3/2010)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 6.6 g
  • Cholesterol: 136.4 mg
  • Sodium: 315.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 26.2 g

View full nutritional breakdown of Shrimp & Smoked Oyster Chowder (Food and Wine 3/2010) calories by ingredient
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Introduction

This is adapted from the magazine to increase the amount of shrimp for a higher protein meal. It cuts down on fat from traditional chowders by removing the bacon fat and using smoked oysters instead. The smoked oysters are key to this recipe's great smokey flavor. This is adapted from the magazine to increase the amount of shrimp for a higher protein meal. It cuts down on fat from traditional chowders by removing the bacon fat and using smoked oysters instead. The smoked oysters are key to this recipe's great smokey flavor.
Number of Servings: 6

Ingredients

    3 C Water
    1 C Bottled Clam Juice/Broth
    1 Pound Shrimp, with the shells, peel and save the shells
    6 Cloves Garlic, 4 smashed, 2 minced
    1/4 C Dry Sherry
    1/2 t Red Pepper Flakes
    2 Bay Leaves
    1 Onion, chopped
    1 T EVOO
    1 Med Sized Fennel Bulb, cored and diced
    1 Celery Rib, diced
    1 Green Pepper, diced
    14 oz San Marzano Tomatoes, torn with juices
    1 med Baking Potato, peeled, diced
    Salt and freshly ground Black Pepper
    6 oz Grouper or Cod Fillets, cut into 1 inch pcs
    3 oz Can Smoked Oysters
    1 T Worcestershire sauce
    1 C Buttermilk, room temperature
    2 T Chopped Flat-Leaf Parsley

Directions

In a lg saucepan, combine the shrimp shells, clam broth, smashed garlic, sherry, red pepper flakes, bay leaves & 1/3 onion. Bring to a boil, cover, simmer 20 minutes. Strain the stock into a heatproof bowl & discard the solids.
In a soup pot, heat the oil, add the fennel, celery, green pepper, minced garlic, and remaining onion. Cover and cook over moderate heat about 3 minutes. Uncover and cook another 3 minutes until tender. Add the tomatoes and their juices (I squish the tomatoes between my fingers into the pot) & the shrimp stock. Bring to a simmer. Add the potato, season to taste with salt and pepper, and simmer until the potatoes are tender (about 15 minutes). Add the shrimp, fish, oysters, and Worcestershire sauce. Simmer till cooked through (about 3 minutes) and remove from heat. Add the buttermilk and parsley & serve in deep bowls. Makes about 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ANDE_T.

TAGS:  Fish |

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