Rock shrimp chowder

 
                            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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