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Summertime Shrimp Chowder


  • Yield: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 pounds large shrimp, peeled and cleaned, shells reserved
  • 1 cup white wine
  • 1 cup clam juice
  • 1 cup water
  • 1/4 stick butter
  • 1 leek, trimmed to white and light green parts, cleaned and sliced
  • 1 cup cubed Yukon gold potato
  • 1 fennel, sliced, with leaves saved for garnish
  • 1 teaspoon celery seed
  • Salt and pepper
  • 1 cup heavy cream
  • Juice from one lime

Instructions

  1. Heat oil in a Dutch oven and saute shrimp shells for 5 minutes. Add wine, clam juice and water and simmer for 15 minutes.
  2. Pour broth through a fine mesh strainer and toss the solids.
  3. Melt butter in the same Dutch oven and add leek, potato, fennel and celery seeds. Cook over medium high heat for 10 minutes.
  4. Add shrimp broth and cream and cook just until shrimp are done, about 2-3 minutes. Season to taste with salt and pepper. Add lime juice and stir.
  5. Scoop out the shrimp and veggies with a slotted spoon and divide among bowls. Ladle on as much of the creamy broth as you like, garnish with fennel leaves and serve.