Tag Archives: shrimp

Golden Potato and Shrimp Chowder with Egyptian Onions

‘Tis the season for chowder. As soon as the days begin to grow crisper and the leaves start to fall, my mind often transitions into chowder mode. Today was one of those days. Today was a day built for comfort food. I woke up with one thought in my head: chowder. Ok, well maybe two thoughts: spend time with my boys, and then….make some chowder.

So, we read books, played games, built a fort, and did all the fun, relaxing things there are to do on a lazy, chilly, October-y, Saturday…in our pj’s (of course). And then, while the boys were fully engrossed in their activities, I snuck away to the kitchen to cook.

This chowder is a variation on my older, tried and true version. I used to use cream of this and cream of that soups in my chowder, which certainly helped to thicken it up, but it also added plenty of “extra stuff” in the way of ingredients that I couldn’t pronounce. On our quest to eat more whole foods and limited ingredient foods, I ventured into the unknown of making this completely from scratch.

If you’ve never heard of Egyptian onions, here’s a little background for you, and a bit of a warning. I first learned about them when I attended a gardening class taught by a master gardner from the University of Minnesota. Not only did I learn a great deal in the class, but I also went home with a handful of Egyptian onion sets. I planted them in my garden, and before long, I had onions everywhere. They are also known as walking onions or topset onions, because they grow large, tall green shoots, with bulbets on top. The bulbets make the onions top-heavy, so they tip over, and whereever the bulbets land, they sprout a brand new plant. So, you have to be very diligent with these little guys, or they will take over.

Both the green stems and the bulbets are edible. I prefer to dice the green stems and use them in recipes just as I would with green onions.

Golden Potato and Shrimp Chowder with Egyptian Onions

1 lb golden potatoes – peeled and diced
1 medium white onion – chopped
1 quart organic chicken broth
8 oz medium cooked shrimp – peeled and deveined
1 cup corn
4 large cloves of garlic
1/2 cup diced Egyptian onions
4 oz cream cheese – cubed
1 Tbsp butter
2 cups milk
2 Tbsp cornstarch
1 tsp sea salt
1 tsp pepper

Melt butter in a large stockpot. Add white onion, Egyptian onions and garlic, and saute for a few minutes until tender. Add chicken broth, potatoes, sea salt, and pepper. Cook over medium heat for 15 minutes or until potatoes are tender. Then, add corn and shrimp. Continue to cook over medium heat for 5 minutes.

Add cubed cream cheese to stockpot, and whisk to incorporate.

In a large bowl, whisk cornstarch into the milk. Slowly pour into stockpot, and mix thoroughly. Place a cover on the stockpot and simmer for another 10 minutes, stirring frequently. If chowder is too thin, add more cornstarch to thicken.

Ladle chowder into bowls. Top with additional Egyptian onions, and serve with sourdough bread.

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Garlic Lime Shrimp on the Bar-B

20120801-202342.jpgCan you believe it’s August already? Where did the summer go?
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It’s been a hot one here in Minnesota, and as much as we’d welcome a little relief from the roadway-buckling, cornfield-scorching weather, we can’t complain. It won’t be long until the snow flies and the children are smothered under layer-upon-layer of warm clothing on their way to school.
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So, let’s celebrate summer with a grill recipe. And, let’s celebrate my new grill skewers…aren’t they pretty??? Yes, my cookware spending has been running rampant lately…first the bundt panLOVE IT…now the skewers…how did I ever survive without them???. Oh, and did I mention the new Cuisinart grill tray…well, that’s for another post.


Notice the hot dog on the upper grill rack? That’s for the Youngest. He polished it off and then decided he wanted to try the shrimp…well, after we offered him a dollar, five pennies, and a canadian penny to try one…actually he just asked for a dollar but I threw in a handful of coins for good measure…but he ate it happily, and washed it down with a cold glass of milk, then ran off to find his wallet and deposit his newfound wealth. Plain, buttered noodles and fruit for the Oldest…no amount of money could convince him to try a shimp, or even a hot dog for that matter. No worries…more for the grown-ups!
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Garlic Lime Shrimp on the Bar-B

1 lb large, raw shrimp – peeled and deveined
2 Tbsp olive oil
Juice and zest from 1 lime
2 cloves garlic
1 tsp Old Bay seasoning
1/2 tsp sea salt

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Whisk lime zest, lime juice, olive oil, garlic, seasoning, and sea salt in a medium bowl. Add shrimp, toss to coat, and then let them hang out in the marinade in the fridge for a bit – an hour or so, if you have enough time. After marinating, fire up the grill, and brush a bit of oil onto the grill grates. Slide shrimp onto BBQ skewers and grill over medium heat until pink and cooked through – about 7 or 8 minutes – turning once. Serve on a bed of warm pasta, tossed with a bit of olive oil, garlic, and parmesan.

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Total Cost: Shrimp ($6.99) + Lime ($0.40) + Garlic ($0.10) + Pasta ($1.00) = $8.49…sure beats the $28.95 entrée at our fancy local seafood restaurant!
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Garlic Lime Shrimp Fettuccine

Garlic and lime are wonderful, tasty additions to virtually any pasta dish. This delish recipe pairs them with shrimp and fettuccine for a light, yet filling, meal.I created this dish as a lower fat substitute for our favorite shrimp fettuccine alfredo recipe. You still get the texture of the thick fettuccine noodles combined with the delicate shrimp, without the heavy, calorie-laden cream sauce. So, why not go ahead and have dessert, too? Maybe some key lime pie…
Garlic Lime Shrimp Fettuccine

12 oz. cooked tail-on shrimp
3 cloves garlic
1 lime
16 oz. fettuccine
1 cup grated parmesan cheese
olive oil
sea salt

If frozen, thaw shrimp, and then remove tails. Cook pasta according to package directions. When pasta is almost finished, heat a few tablespoons of olive oil over medium high heat in a large skillet. Add shrimp to skillet, squeeze in half of the lime, add a dash of sea salt, and cook for 2 -3 minutes. Finely chop garlic cloves, or use a garlic press, and add to the skillet. Cook for an additional minute, and then remove from heat. Add drained noodles to the skillet, along with the parmesan cheese. Squeeze in remaining half of the lime. Toss noodles to mix everything together, and serve.Amy’s Notes: If you have extra time, thaw the shrimp in advance, and marinate in a bit of lime juice and sea salt just before cooking to help infuse the shrimp with extra tangy lime flavor.