Monday, February 10, 2014

An Elegant Hot Dip and Shrimp Boil Chowder

Last week, a ziplock full of leftover shrimp boil came my way again (see "Shrimp Boil Artichoke Salad" here). Juicy shrimp, spicy sausage, mushrooms, corn, and potatoes soaked with the flavorful boil. We ate with gusto, and still there was enough left over for me to "play" with. Cold outside, fireplace burning, I made a chowder with the remaining potatoes, shrimp and corn. And a lush "shrimp boil avocado" dip. Both recipes below, and as usual: the list of ingredients suggests alternatives if you do not have the same leftovers. You will need to spice it up to taste, though: it's only when you have such wonderful shrimp boil leftovers that the main ingredients provide a depth of flavor that needs very little else.

Shrimp Boil Chowder
A great way to use those leftover red potatoes, cooked in the spicy boil and soaked with seafood and spice flavors. This chowder could not be any easier: it takes all of its flavor from the shrimp boil. The only "extra" ingredients in this chowder are the stock, the cream, and 1/2 cup of finely diced celery, which I add for a refreshing depth, but could be left out. One thing: these shrimp boil potatoes are spicy. And as a result, your chowder will be spicy. If you want to tone down the heat in the chowder, add a large russet potato, chopped up and cooked (remember: you are using boiled potatoes, so you can't just add the russet potato uncooked - it's why I suggest you use cooked russet potato).

10 or so small boiled red potatoes (leftover from shrimp boil)
1 large russet potato, cooked (optional: it tones down the overall spiciness if using shrimp boil leftovers)
1 cup cooked corn kernels, scraped from the ear (leftover from shrimp boil, keep the "stalk")
1 cup chopped cooked shrimp (leftover from shrimp boil, keep 1 or 2 for garnish if you wish)
1 liter well-seasoned organic stock (approx. 4 cups, or 1 quart)
1/2 cup finely diced celery
1/2 cup double (whipping) cream
salt/pepper to taste

Heat the stock, and add the bare corn "stalk". It will lend some additional flavor to the stock. Take it out before you blend the soup! Peel the red boiled potatoes, cut up and add to the stock in a large pan. Cook to infuse for 2-3 minutes, then puree with an immersion (handheld) blender, but watch the ratio potato-liquid. You want a thick, creamy soup, so it may work best to keep a cup or so of the stock separate, blend the rest to a puree and add the remaining stock as you go until you achieve the desired thickness. At this point, add the finely chopped celery to soften. After 2-3 minutes, add the corn kernels, chopped shrimp and cream, and cook through for 2-3 minutes. Check the taste and adjust if needed. Serve hot with crusty French bread.

Shrimp, Corn and Avocado Dip

1 cup chopped boiled shrimp (or leftover from shrimp boil)
1/2 cup fresh cooked corn kernels (or leftover from shrimp boil, scraped from the ear)
2-3 cloves garlic from the shrimp boil (soft and soaked with flavor) or 1 large fresh garlic clove, chopped fine
1 cup cream cheese
1/2 cup sour cream
1 medium ripe avocado, cut into chunks
1 handful fresh parsley (leaf only), chopped fine
1 handful fresh koriander (leaf only), chopped fine
1 tsp (or a squirt) fresh lime juice
a few drops of tabasco, or to taste
salt/pepper to taste
1 cup grated cheese (I use a 50-50 ratio of parmesan and mild aged farmer's Gouda), optional

Mix together cream cheese and sour cream until creamy and free of any lumps. Mix in chopped herbs and finely chopped garlic. Season with the lime juice and tabasco (careful with the latter if you are using shrimp boil leftovers). Add the chopped shrimp, corn and avocado chunks, and carefully spoon through. Put in an ovenproof serving dish, cover with the cheese and bake in a hot (400F, or 200C) oven for 10-15 minutes, or until cheese has melted and dip is bubbling. Serve immediately, for instance with blue corn chips.

For an elegant appetizer, spoon the avocado shrimp boil dip in filo cups, and bake at 350F for about 10 minutes, or until hot throughout.

You can also serve this avocado shrimp dip cold (room temperature). In that case, leave out the cheese and sprinkle with fresh herbs and chunks of avocado instead.

You may also enjoy: "Shrimp Boil" and Artichoke Salad

Find Me On Facebook Here

No comments:

Post a Comment