Croatian Dalmatian Shrimps Chowder Recipes

CROATIAN "BUZARA" SHRIMPS

Steps:

• Take a large pot and put olive oil and heat it, but not too much. Add garlic and fry just 30 seconds and than add all shrimps. Using wooden ladle mix the shrimps to cover them with oil.
• Add wine and cook for 5 minutes until alcohol evaporates. Add tomato, salt, raisins, pepper, bread crumbs. Mix gently with the ladle, or shake the whole pot to mix all ingredients.
• Cover and cook for 10-20 minutes (depends how large shrimps are). At the and add parsley leaves and serve.

CROATIAN DALMATIAN SHRIMP'S CHOWDER

Steps:

• Divide heads and tails from shrimps.
• Cook pealed potato with fish and head and shells of shrimps about 30 minutes (you can cut potato into pieces to fasten cooking). When done, remove shrimp shells, potato and fish from soup and drain the soup.
• Clean the fish and mix with potato. Make puree out of fish and potato. When done, put puree into drained fish stock. Let it boil for minute or two.
• Remove meat from shrimp tails and put them into soup. Add olive oil, lemon juice, parsley leaves and season with salt and pepper. Cook not more than 15 minutes. Serve hot.

SHRIMP CHOWDER

Steps:

• Cook the bacon, stirring occasionally, in a medium Dutch oven over medium heat, until crisp, about 5 minutes. Add the oil and onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until it loses its vibrant red color, about 30 seconds. Scatter the flour over the onions and cook, stirring to make a paste, about 1 minute.
• Stir in the broth and half-and-half until well combined with no lumps of flour. Add the potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce the heat to medium-low, and simmer covered until the potatoes are tender, about 15 minutes.
• Add the shrimp and cook until just opaque, about 4 minutes. Adjust the seasoning with additional salt and pepper and the consistency of the soup with additional water if too thick. Ladle the soup into bowls, drizzle with oil and top with the basil and more pepper.

SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)

Steps:

• Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
• Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
• Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
• If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
• Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

RICHARD'S SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
• Puree half of the mixture in a blender until smooth, then return to stock pot.
• Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.