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Smoked Oyster and Shrimp Chowder
Cummulative Rating
N/A
Servings
Makes 6 entree servings
Difficulty
medium |
Ingredients
3 cups water
1 cup clamato juice
1 lb shrimp, shelled, deveined and cut into 1" pieces; reserve the shells
6 garlic cloves, 4 crushed and 2 minced
1/4 cup madeira wine
1/2 teaspoon dried red pepper flakes
2 bay leaves
1 onion, chopped
1 Tablespoon olive oil
1 small fennel bulb, cored and chopped
1 celery rib, chopped
1 small green bell pepper, chopped
One 14 ounce can diced tomatoes
1 medium russet potato, peeled and cut into 1/2" pieces
Kosher salt and fresh ground pepper
One 3 ounce can gf smoked oysters, drained and chopped
1 Tablespoon Worcestershire sauce
1 cup buttermilk, at room temperature
2 Tablespoons chopped Italian parsley |
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Directions
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In a large saucepan add water, clamato juice, shrimp shells, crushed garlic, madeira wine, red pepper flakes, bay leaves and about 1/3 of the onion. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Strain the shrimp stock into a heavy bowl and discard the solids. In a large saucepan heat the oil over medium heat. Add fennel, celery, bell pepper, minced garlic and the rest of the onion. Cover and cook until vegetables are just tender. Uncover and add tomatoes and juice and the shrimp stock. Bring to a simmer and add potato and season to taste with salt and pepper. Simmer for about 15 minutes or until the potato is tender. Add the shrimp, oysters and Worcestershire sauce and cook for about 3 minutes. Remove from heat and add buttermilk and parsley. Serve immediately. |
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Tips
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Smoked oysters can be found in conventional grocery stores and are located with canned fish. They are generally gluten-free. |
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