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Cajun Shrimp Chowder

Source of Recipe


Internet



List of Ingredients



• 1 pound shrimp, peeled (reserve shells - and heads, if you have them - for stock)
  
• 3 tsp Cajun seasoning
  
• 2 Tbsp butter
  
• 2 cups shrimp stock or bottled clam juice
  
• 3 Tbsp vegetable oil
  
• 1 large leek, white part only, cut into half rounds (about ¾ cup)
  
• 1 medium stalk celery, about ¾ cup diced
  
• ½ red bell pepper, about ¾ cup diced
  
• 1 clove garlic, minced
  
• 1½ Tbsp flour
  
• 1 cup half-and-half
  
• 2 Tbsp tomato paste
  
• Scallions, chopped (for garnish)
  






Instructions



1. Toss shrimp with 1 teaspoon Cajun seasoning in a small bowl.
   Heat a 12-inch sauté pan over medium heat. Add butter and swirl to melt. Add shrimp and cook for about 1½ minutes; turn over and cook another minute. The shrimp should be opaque, but not quite cooked through. Remove from heat.
   
   
2. Bring shrimp stock (or clam juice) to a boil in a small saucepan, add shrimp shells (and heads, if you have them); reduce heat to medium-low and simmer for 30 minutes. Strain out shrimp shells and heads, and discard.
   
   
3. Heat oil in a large soup pot over medium-low heat. Add leeks, celery and bell pepper, and sweat for 5 minutes. Add garlic and cook another minute. Stir in flour and cook, stirring frequently to prevent burning, for 3 minutes. Whisk in shrimp stock; be careful, it will thicken quickly. Stir in half-and-half and tomato paste. Bring to a light simmer, add shrimp, and simmer 1 more minute. Serve, garnished with chopped scallions.
   
   Makes 4 servings.