Smoked Tomato Shrimp Chowder
Smoked Tomato Shrimp ChowderMakes 4 quartsOven Smoked Tomatoes12 Roma tomatoes (filets, cut away from seed in quarter)1 tablespoon liquid smoke1 tablespoon olive oil1 teaspoon Cajun spice 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper. Arrange the tomato quarters on the baking sheet in a single layer.2. Whisk the olive oil and liquid hickory smoke together and drizzle the mixture over the tomatoes. Sprinkle Cajun seasoning over tomatoes. Bake until the tomatoes are shriveled but moist, about 25- 30 minutes.3. Transfer the tomatoes to a bowl, reserving any juices on the baking sheet to flavor a recipe.
Ingredients for Chowder Base and Chowder6 tablespoons butter½ cup all-purpose flour3 cups shrimp stock 2 teaspoons tomato paste2 cups cream4 cups of half and half1 cup cooked diced potato (skin on baby reds or gold)2 teaspoons olive oil1 cup diced onion1.5 cups fresh corn kernels1 teaspoon Cajun Spice to season shrimp1.5 pounds 16-20 count gulf shrimp
Directions 1. Add butter to saucepan over medium-low heat; once butter is half melted, add flour and stir for 2 minutes. Do not let brown. 2. Slowly add the cream and half-and-half mixture, about ¼ cup at a time. Using a sauce whisk, stir until combined. Continue adding a small amount at a time and stirring constantly. You will see changes, and the butter may surface at some point. This does not mean your sauce is breaking; it has not cooked enough. Continue to stir and slowly add the cream. It will come together as a very smooth cream sauce. Add smoked tomatoes to the bechamel sauce and use an immersion blender to puree. 3. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and cook until soft, 3-4 minutes; add corn and cook for another 2 minutes; dry shrimp and season with Cajun spic. Add the shrimp to the onion and corn mix, and cook until the shrimp are pink and firm, 3-4 minutes. Add cooked potatoes. Reduce the heat to low. Add the Smoked Tomato Soup Base and stir well to combine. Cook until the soup is warmed through, then remove from the heat.
This recipe freezes well and makes about 4 quart containers
This recipe freezes well and makes about 4 quart containers