CREAMY CHIPOTLE SHRIMP
Creamy chipotle shrimp is a one-pan easy shrimp recipe that's bursting with zesty flavor! This might just be the tastiest weeknight meal to enjoy. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
- In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
- Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
- Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
- Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.
Nutrition Facts : Calories 455 kcal, Carbohydrate 10 g, Protein 27 g, Fat 36 g, SaturatedFat 2 g, Cholesterol 324 mg, Sodium 1127 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
CHIPOTLE CORN CHOWDER
Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5
SHRIMP AND CORN CHOWDER
So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part!
Provided by breezermom
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot over medium high heat, saute the shrimp, crab,onions, garlic, and bell peppers in the butter for about 5 minutes or until onions are tender.
- Add the soups, corn, broth, milk/cream, cream cheese, rosemary, thyme, nutmeg, salt, pepper, and cayenne to taste.
- Reduce heat to low and simmer for 20 minutes. Serve with french bread.
Nutrition Facts : Calories 353.2, Fat 22.9, SaturatedFat 11.7, Cholesterol 145.3, Sodium 1162, Carbohydrate 20.4, Fiber 1.6, Sugar 2.7, Protein 18.2
CORN, CRAB, AND CHIPOTLE CHOWDER
Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
- Add chipotle peppers, clam juice and corn kernels and cobs.
- Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
- Add cream simmer 5 more minutes.
- Add crabmeat to heat and season with salt and pepper to taste.
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SHRIMP CORN CHOWDER - WELL PLATED BY ERIN
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- Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
- Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.
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