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Creamy Seafood Chowder

Creamy Seafood Chowder

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Yield: about 4 Quarts, 8 to 12 (2 cup) servings

Heavily adapted from Larsen’s Fish Market, Martha’s Vineyard

My version of New England–style seafood chowder. Deeply flavored, yet light. Sure to please.

Time: 60 to 90 minutes

  • shells from 1 to 2 lb of shrimp
  • 6cups water

Aromatics:

  • 6TBS unsalted butter, divided
  • 1large onion, finely chopped
  • 2celery stalks, finely chopped
  • 1TBS Old Bay seasoning
  • ½tsp freshly ground black pepper, plus more
  • 1TBS mirin or Shaoxing cooking wine
  • 2cups clam juice, divided

Vegetables:

  • 1-2lb potatoes (any kind), peeled, cut into ½-inch pieces

Seafood:

  • 1lb white fish (cod, haddock or other)
  • 12oz shrimp, peeled and deveined and cut in half
  • 8-12oz scallops, cut into half or quarters (depending on size)
  • 110 oz can whole clams

Chowder:

  • 6TBS butter
  • 6TBS AP flour
  • 16oz half-and-half


Shrimp stock: Add shells from 1 to 2 lb shrimp to a 2-3 quart sauce pan over medium high heat. Sauté for 2 minutes. Add 6 cups water. Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.

Cook aromatics: Melt 1 TBS butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes.

Mix in Old Bay and ½ tsp pepper and mirin and cook, stirring, about 1 minute. Add ½ cup clam juice, bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, for about 5 minutes.

Cook vegetables: Add shrimp stock and remaining clam juice and bring to a boil. Add potatoes (and optional carrots). Simmer, uncovered, adjusting heat as needed, until just tender, for 5 to 10 minutes.

Half-and-half mixture: While the potatoes are simmering, melt 3 TBS butter in a separate 2-quart saucepan over medium heat. Whisk in flour and cook, until light blond in color, for about 2 minutes. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.

Cook fish and shellfish: Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, for 2 to 3 minutes. Remove from heat.

Chowder: Stir half-and-half mixture into chowder and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt and more pepper to taste. Ladle into bowls and serve with oyster crackers and/or toasted Boule.

Shrimp Étouffée

Shrimp Étouffée

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Yield: 8 Servings

Adapted from Simply Recipes

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Optional shrimp stock:

  • shells from 2 lb of shrimp
  • ½large onion, chopped
  • top and bottom from 1 green pepper
  • 2garlic cloves, chopped
  • 1celery stalk, chopped
  • 5bay leaves

Étouffée

  • 2lb shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
  • ¼cup vegetable oil or lard
  • heaping ¼ cup flour
  • ½large onion, chopped
  • 1bell pepper, chopped
  • 1-2jalapeno peppers, chopped
  • 1large celery stalk, chopped
  • 4garlic cloves, chopped
  • 1pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
  • 1TBS Cajun seasoning (recipe at end)
  • ½tsp celery seed
  • 1TBS sweet paprika
  • salt
  • 3green onions, chopped
  • hot sauce (like Tabasco) to taste


Make the shrimp stock:

Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 20 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or can be frozen.

Make a roux:

To make the étouffée, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no lumps. Let this cook, stirring often, until it turns very brown; this should take about 10 minutes or so.

Cook the vegetables:

Add the celery, green pepper, jalapeño and onion to the roux, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Add the stock:

Slowly add 2 cups of the hot shrimp stock, stirring slowly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock to make a sauce about the thickness of syrup, about 1 pint.

Cajun seasoning:

Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Finish and serve:

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Cajun Seasoning

makes 2 TBS

2          tsp paprika

2          tsp onion powder

1          tsp garlic powder

1          tsp dried oregano

1          tsp dried thyme

½        tsp dried basil

½        tsp cayenne

Cioppino

Cioppino

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Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network

Broth:

  • 3TBS olive oil
  • 1large fennel bulb, thinly sliced
  • 1onion, chopped
  • 3large shallots, chopped
  • 2tsp salt
  • 4large garlic cloves, finely chopped
  • ¾tsp dried crushed red pepper flakes, plus more to taste
  • ¼cup tomato paste
  • 1(28-oz) can diced tomatoes in juice
  • 1½cups dry white wine
  • 5cups fish stock
  • 1bay leaf

Seafood:

  • 1lb manila clams, scrubbed
  • 1lb mussels, scrubbed, de-bearded
  • 1lb uncooked large shrimp, peeled and de-veined
  • 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • ½lb calamari, cleaned
  • ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Shrimp Curry

Shrimp Curry

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Yield: 4 Servings
Jean Pierre

This Shrimp curry is so versatile, make it with shrimp or chicken and serve with a beautiful serving of Jasmine Rice alongside to make an amazing Appetizer or Main Dish. Only takes minutes to prepare!

You might consider not adding the chili sauce to the wok, but to individual taste.

  • 1lb broccoli cut into small florets
  • 20-30medium size shrimp (peeled, deveined and cut in half lengthwise)
  • 2TBS coconut oil
  • 1cup onion, small dice
  • ½cup raw or blanched cashews
  • 1TBS curry powder
  • 1½cup chicken stock
  • 1cup coconut milk
  • 1tsp chili sauce (can be added to individual portions)
  • spicy curry salt (optional)
  • 2TBS of corn starch, diluted in 2 TBS water for slurry


Blanch broccoli:

If using raw cashews, poach them in boiling water for 1 minute. Remove from water and set aside to dry.

In 6 cups of boiling water poach the broccoli for 3 minutes and then shock them in ice water.

In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden-brown, 4 to 6 minutes.

Add the shrimp, broccoli, cashews, curry powder, chicken stock, and coconut milk. Stir to mix and bring to a boil.

If the consistency is too liquid, be sure to add a touch of cornstarch slurry.

Adjust seasoning with salt. Optional – Sprinkle with spicy curry salt.

Pass the chili sauce so each can set their own heat level.

Serve with Jasmine Rice and egg rolls (if you have them).

Baked Shrimp

Baked Shrimp

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Yield: 3 to 4 Servings
Scott Nowell

An alternative to baked stuffed shrimp.

  • ¾cup Ritz crackers, crushed
  • 2TBS chopped parsley
  • 2tsp garlic, minced
  • 4oz white wine, divided
  • 8TBS butter, melted, divided
  • 12-1521/25 shrimp, peeled and deveined, tails removed
  • salt and freshly ground pepper
  • lemon zest and juice of half lemon
  • juice of half a lemon
  • parsley to garnish


Casserole:

In a small bowl, mix Ritz cracker crumbs, parsley and garlic. Add 2 oz white wine and half the melted butter and mix.

Spread half of the bread crumb mixture over bottom of the baking dish to cover.

Lay shrimp on top of crumb mixture. Season lightly with salt and pepper. 

Spread on the remaining crumb mixture.

Add lemon zest, juice and another 2 oz white wine to remaining butter and mix.

Drizzle casserole with and the remaining lemon butter

Bake at 450°F for 15 to 20 minutes. 

Optional:

Broil or torch to brown and crisp crumbs.

Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2 Servings

Adapted from multiple sources

Second try. New sauce.

This is a traditional soft noodle style of Lo Mein.

  • 12oz shrimp (31-40 size, peeled and deveined)
  • ½egg white
  • 1pinch salt
  • 1pinch white pepper
  • 2tsp sesame seed oil
  • 1½TBS corn starch
  • 1TBS oil

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper

Noodles & Vegetables:

  • vegetable oil, as needed
  • 1lb fresh lo mein noodles
  • 2cloves garlic, minced
  • 6fresh button or Cremini mushrooms, sliced
  • 1medium carrot, julienned
  • ½cup bamboo shoots, sliced
  • ½cup water chestnuts, sliced

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups Napa cabbage, shredded
  • 1cup snow peas, trimmed
  • 1cup fresh mung bean sprouts
  • 2scallions, split and cut into 2-inch-long pieces


Marinating the Shrimp:

In a bowl, add the shrimp, egg white, salt, 1 pinch white pepper, 1 tsp sesame oil and mix. Add cornstarch and mix until well coated. Mix in about a TBS of cooking oil, mix and set aside.

Boiling the Noodles:

In a wok or 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 2 to 3 minutes. Strain and mix into ice water. When chilled, drain and set aside.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Stir-fry shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of cooking oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Cabbage & noodles:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the Napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute.

Sauce:

At this point, the noodles should be tender, so add in the sauce mixture you set aside earlier and mix until everything is combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Pasta Seafood DiScottio

Pasta Seafood DiScottio

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Yield: 2 Servings (can be doubled)
Scott Nowell

Pasta Jay’s in Boulder serves a dish called Seafood DiStefano on their Friday night specials list. Shrimp, crab and scallops, served over linguine with white clam sauce.
This is my version, modified to be a one-pot dish. You can change the seafood items to include some fish, lobster, etc. Be sure to add them in the appropriate order to get them cooked through.
Also note that the ingredients have been adjusted to serve two. Double, triple, etc. as needed. This dish cooks very quick, so it is important to cook the pasta and any optional vegetables first.

21-Apr-20, 22-Aug-20, 30-Oct-24

Pasta:

  • 4-6oz linguine, fettuccine, spaghetti
  • 1medium head of broccoli or other green vegetable (optional)

Aromatics:

  • 1TBS olive oil
  • 1TBS butter
  • ¼cup minced or thinly sliced garlic
  • ¼cup red onion, chopped, minced or sliced
  • 2tsp flour
  • pinch of red pepper flakes

Sauce:

  • ½cup white wine
  • ½cup pasta cooking water
  • 1generous tsp chicken Better Than Bouillon

Seafood/Finish:

  • 110 oz can of baby clams, NOT drained
  • 6peeled and deveined shrimp (16/20 or 21/25)
  • 6sea scallops
  • 6oz lump crab meat
  • ¼cup Parmesan cheese, shredded/grated
  • 1TBS fresh chopped parsley


Pasta: Add the pasta to one gallon of boiling salted water and cook to barely al dente. Reserve 1 cup pasta cooking water. Remove pasta to oiled bowl and set aside. 

Optional Green Vegetable: If adding and a green vegetable like broccoli, cook it to al dente in the pasta water. Drain and remove to the bowl with the pasta. Return pasta pot to medium high heat.

Aromatics: In the pasta pan add 1 TBS olive oil and 1 TBS butter over med high heat until butter is melted. Add ¼ cup garlic and ¼ cup red onion and sauté for a minute. Sprinkle over about 2 tsp of flour. Stir to tighten. Add a pinch of red pepper flakes.

Sauce: To the aromatics, add ½ cup white wine, reserved ½ cup of pasta cooking water, generous teaspoon of Chicken Better Than Bouillon and stir to dissolve Better Than Bouillon. Boil for a few minutes until reduced to about ¾ cup. Add the undrained can of baby clams, scallops, shrimp, crab and/or other seafood as desired. Stir and cook for a couple of minutes until the shrimp and scallops are almost cooked.

Finish: Return the cooked pasta and optional green vegetable to the pot. Stir to mix well and coat pasta with sauce. Add the Parmesan and stir. Mix in 1 TBS fresh chopped parsley. Check and adjust seasoning.

Plate, top with additional parsley and Parmesan and serve.

Shrimp Vegetable Stir Fry

Shrimp Vegetable Stir Fry

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Yield: 4 Servings
Adapted from Delish

“If no one would judge us we would eat this stir fry every single night.”
I don’t think so. The sauce was not good. Too much soy, i.e., salty. Lime didn’t help and it was very thick. I’ve made changes below.

Shrimp:

  • 4TBS vegetable oil, divided
  • 1lb shrimp, peeled and deveined
  • salt & freshly ground black pepper

Vegetables:

  • 1small head broccoli, cut into small florets
  • 8oz sugar snap peas
  • 1red bell pepper, sliced
  • 4oz mushrooms, sliced (Optional)
  • 3cloves garlic, minced
  • 1TBS minced ginger

Sauce:

  • ¼cup soy sauce
  • ½cup shrimp or chicken stock
  • 1tsp sesame oil
  • 1TBS lime juice
  • 2TBS brown sugar
  • pinch red pepper flakes
  • 1TBS cornstarch

Steam broccoli: Bring about 4 cups of water to a boil and blanch broccoli for 2 minutes. Drain and shock in cold water until cool. Drain.

Cook shrimp: in a large skillet over medium heat, heat 2 TBS vegetable oil. Add shrimp and season with salt and pepper. Cook until pink, 3 to 5 minutes, then remove from skillet.

Cook vegetables: Return skillet to heat and add 2 TBS vegetable oil. Add broccoli, peas, and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, 1 minute more.

Finish: In a small bowl, whisk together soy sauce, lime juice, sesame oil, brown sugar, a pinch of red pepper flakes and cornstarch. Add to skillet and toss to coat. Add shrimp and cook until heated through, 2 minutes. If sauce is too thick add more stock.

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Creamy Garlic Butter Tuscan Shrimp

Creamy Garlic Butter Tuscan Shrimp

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Yield: 4 Servings
Adapted from: Cafe Delites

Fast, simple dinner. Serve with Couscous.

  • 2TBS salted butter
  • 6cloves garlic, finely diced
  • 1lb shrimp — tails on or off
  • 1small yellow onion, finely diced
  • ½cup white wine
  • 5oz jarred sun dried tomato strips in oil, drained
  • 1½-1¾cups heavy cream or half-and-half
  • salt and pepper, to taste
  • 3cups baby spinach leaves
  • ⅔cup fresh grated Parmesan cheese
  • 2tsp dried Italian seasoning or equivalent herbs
  • 1TBS fresh parsley, chopped

Slurry:

  • 1TBS cornstarch mixed with 1 TBS of water (optional)


Preheat skillet and oven:

Heat a large skillet over medium-high heat. While the skillet heats, preheat the oven for the boule.

Saute shrimp:

Melt 2 TBS butter and add in the garlic and fry until fragrant, about 30 seconds. Add in the shrimp and fry 1½ minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Saute onion:

Fry the onion in the butter remaining in the skillet until it softens. Pour in the white wine and reduce by half. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

Heat bread:

Put the boule in the oven.

Sauce:

Reduce heat to low-medium heat, add the heavy cream or half and half and bring to a gentle simmer, while stirring occasionally. Check seasoning and adjust to taste with salt and pepper.

Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the slurry to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Finish:

Add the shrimp back into the pan; sprinkle with the Italian herbs and parsley, and stir through.

Serve:

Serve over Couscous, pasta, rice, steamed veg or with a nice boule.

Shrimp & Broccoli

Shrimp & Broccoli

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Yield: 2 to 4 Servings
Adapted from Sue & Gambo

Similar to Beef & Broccoli, but with Shrimp. Mmm, good.

Shrimp & Marinade:

  • 8oz medium shrimp
  • 1pinch salt
  • 2tsp sesame seed oil
  • pinch white pepper
  • ½egg white
  • 1½TBS corn starch
  • 1TBS vegetable oil

Broccoli:

  • 1lb broccoli florets

Slurry:

  • 1TBS corn starch
  • 2TBS water

Sauce:

  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp sesame oil
  • pinch white pepper

Stir-fry:

  • 4TBS + 1 tsp of oil
  • 1tsp minced ginger
  • 1tsp minced garlic
  • 1TBS Shaoxing cooking wine
  • 1cup water + 2 TBS of water


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the shrimp:

In a bowl add shrimp, salt, 2 tsp sesame oil, a pinch of white pepper, egg white, 1½ TBS of cornstarch, and mix well. Add 1 TBS cooking oil and mix a bit more. Marinate for 5 to 15 minutes.

Make the sauce:

In a small bowl add oyster sauce, sugar, sesame oil, white pepper.

Make a slurry:

In another bowl, make a slurry from 1 TBS cornstarch and 2 TBS water.

Broccoli:

Put broccoli and 1 tsp cooking oil in boiling water. Return to boil and cook to desired tenderness, about 2 to 3 minutes. Drain, rinse in cold water to stop cooking.

Stir-fry:

Add 2 TBS of cooking oil and the shrimp to your wok. Cook on medium heat until opaque. Remove to bowl with broccoli.

To the wok, add a small amount of cooking oil and add ginger and garlic, stir. Return shrimp and broccoli to wok. Add 1 TBS cooking wine and 2 TBS water to wok and stir for a few seconds.

Add sauce to wok, stir.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional slurry until it’s the desired thickness.