Super Bowl Leftovers II – Shrimp Chowder

20150202_195741No Super Bowl party is complete without roasted shrimp cocktail and of course I made way too much shrimp. So what do you do?? Make some shrimp chowder! This soup is so easy and packed full of flavor – you will want to go get some shrimp and make this.20150202_193119Not too many ingredients here. Chop up some celery, red onion and green bell pepper. Heat some butter in dutch oven and toss in the chopped veggies. 20150202_193540Cook these down until tender, about 5 minutes over medium-high heat. Ad GF flour, stir to coat. 20150202_194132Add water, clam juice and seasoning. Bring to boiling; reduce heat to a simmer.20150202_195041Add shrimp and corn. I chopped the shrimp into bite size chunks but you can leave them whole if you like. Toss in a couple tablespoons of capers and heat through, 5-10 minutes. Serve over rice or cheesy grits and enjoy. Cheer!

2 tablespoons butter
2 stalks celery, finely chopped
1 large red onion, chopped
1/2 green sweet pepper, finely chopped
2 tablespoons all-purpose flour, gluten free
2 cups water
2 8 ounce bottles clam juice
2 teaspoons Old Bay seasoning
1 1/2 pounds large shrimp in peeled with tails on
1 12 ounce package frozen whole kernel corn
2 tablespoons capers

Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice and seasoning. Bring to boiling; reduce heat.
Stir in shrimp, corn, and capers. Cook for 5-10 minutes or until shrimp are bright pink. Remove from heat.
Serve with rice or cheesy grits.



This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply