| Ingredients: |
| 1 |
lb (450 g) large uncooked, shell-on shrimp (21-25 per lb) |
| 1 |
tbsp (15 mL) vegetable oil |
| 2 |
bottles (8 oz/250 mL each) clam juice |
| 2 |
cups (500 mL) chicken stock |
| 1 |
medium onion |
| 2 |
stalks celery |
| 1 |
large russet potato, unpeeled |
| 4 |
slices uncooked bacon |
|
 |
| 1/4 |
cup (50 mL) all-purpose flour |
| 3 |
garlic cloves, pressed |
| 2 |
tbsp (30 mL) Creole Rub |
| 1 |
cup (250 mL) dry white wine such as Chardonnay |
| 1/2 |
cup (125 mL) half and half |
| 1/2 |
tsp (2 mL) salt |
| 1 |
tsp (5 mL) chopped fresh thyme leaves (optional) |
|
Directions:
- Peel, devein shrimp and remove tails; do not discard shells or tails. Cut shrimp into small pieces; set aside. Heat oil in (4-qt./3.8-L) Casserole over medium-high heat 1-3 minutes or until shimmering. Add shells and tails; cook 3-4 minutes or until golden brown, stirring occasionally. Remove from heat. Place shells, tails, clam juice and stock into Large Micro-Cooker®;. Microwave, covered, on HIGH 8-9 minutes or until hot. Keep covered with lid and set aside.
- Meanwhile, on clean cutting board, finely chop onion and celery using Food Chopper. Dice potato and slice bacon crosswise into 1/4-in. (6-mm) strips using Santoku Knife. Set potato aside. Add bacon to Casserole and cook over medium heat 5-7 minutes or until crisp. Remove bacon from Casserole using Small Slotted Spoon (do not drain drippings). Set bacon aside.
- Add onion and celery to Casserole; cook 3-4 minutes or until tender. Add flour, pressed garlic and rub. Cook and stir 30 seconds or until combined. Add wine and simmer 3-4 minutes or until wine is reduced by half. Strain broth mixture through Micro-Cooker® lid into Casserole. Add potatoes and half and half. Bring to a simmer; reduce heat to medium-low and cook 12-14 minutes or until chowder is thickened and potatoes are tender, stirring occasionally. Stir in shrimp, salt and thyme, if desired. Cook 3-4 minutes or until shrimp are pink and opaque. Serve with bacon.
Yield: 6 servings (8 cups/2 L)
Nutrients per serving: (1 1/3 cups/325 mL): Calories 300, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 65 mg, Carbohydrate 23 g, Protein 19 g, Sodium 1140 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 1/2 starch, 2 low-fat meat, 1 fat (1 1/2 carb)
Cook’s Tips: To substitute Creole Rub, omit salt and increase flour to 1/3 cup (75 mL). Add 1 tbsp (15 mL) Creole seasoning and 2 tbsp (30 mL) tomato paste to onion and celery in Step 3.
© 2010 The Pampered Chef used under license.
www.pamperedchef.com
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