Wednesday, June 22, 2011

Recipe #116: Quick Shrimp Chowder

It took me forever to get around posting this... we've been so busy!  This one's great- quick, simple, hearty, and healthy.  I added corn and didn't cook the broth first.  This is from Cooking Light magazine.

  • 2 cups organic vegetable broth
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup prechopped carrot
  • 1/2 cup prechopped onion
  • 1/4 cup prechopped celery
  • 2 tablespoons all-purpose flour
  • 1 pound medium peeled and deveined shrimp
  • 1/3 cup heavy whipping cream
  • 1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
  • 2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
  • 3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.

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