Sherried Shrimp And Crab Chowder Recipes

SHERRY SEAFOOD CHOWDER

Steps:

• Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
• Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
• Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
• Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
• Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
• Stir in 1/4 cup parsley.
• Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

SHRIMP AND CRAB CHOWDER

Steps:

• start a seafood stock with any fish pieces, or scrap, shrimp shells or fish bones you may have on hand. ( you may use clam juice instead)
• add the butter to a 4 quart sauce pan with all of the rough cut vegetables and allow to cook until they begin to soften.
• Add the flour to the vegetables and mix well, to make a roux, allow this to cook for at least 5 minutes to get rid of the raw flour taste.
• add the heated stock to the roux mixture and blend well.
• add in the heavy cream and season.
• allow chowder to simmer for 20-30 minutes.
• add the chopped shrimp pieces and allow to cook in the chowder for 3-5 minutes
• Before serving add in your crab meat.

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

SHERRIED SHRIMP AND CRAB CHOWDER

Steps:

• In large, heavy saucepan, heat butter and olive oil over medium heat until butter melts. Add onions and cook until tender (about 4-5 minutes). Add garlic. Stir about 2 minutes. Add fish broth and bring to a boil. Add potatoes, cover and simmer about 10 minutes or until potatoes are just tender. Stir in creamcheese until blended. Add half and half, salt, pepper, cayenne, Old Bay. Over medium to medhigh heat, stir until well blended and thickened. Add shrimp and crabmeat. Heat through about 4 minutes. Add Corn, mix well. Stir in Sherry. Cook about 5 more minutes on low heat. Adjust salt and pepper if desired. Serve immediately. Garnish with chopped green onions.

CRAB & SHRIMP CHOWDER

Steps:

• Melt margarine; add broth, water, onion, salt, tiger seasoning, and garlic. Bring to boil then simmer for 45 minutes to an hour.
• Add potatoes, carrots, and celery, simmer until potatoes are done.
• Mix a little milk with flour to make thickening; add with rest of milk and half-and-half. Bring to almost boil, add cheeses, shrimp, and crabmeat and cook until hot.
• Top with bacon bits.

SHERYL'S CORN AND CRAB CHOWDER

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
• Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
• While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
• Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

CRAB AND SHRIMP CHOWDER

Steps:

• Place potatoes, half and half, butter, onions and cream of mushroom soup in crockpot on low for 3 1/2 hours. then add crab meat and shrimp and cook on low for additional 30 minutes.

CRAB, SHRIMP, & POTATO CHOWDER

Steps:

• * Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great.
• * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version.
• * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough.
• * If not using canned broth, 2 cups of broth works well.
• * I used two 6 oz. cans of crab meat each time I've made this chowder.
• * I used I lb. of extra-large shrimp, cut into small pieces.
• * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes.
• 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter.
• 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender.
• 3) Add potatoes and saute for an additional 1 minute.
• 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more.
• 5) Add one more tablespoon of butter if the mixture if desired.
• 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
• 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
• 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.