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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chowder, Shrimp & Crabmeat Recipe

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This recipe for Chowder, Shrimp & Crabmeat is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Pound Peeled Medium Size Fresh Shrimp
1/2 Pound Fresh Crabmeat
1 Onion, Chopped
3 Garlic Cloves, Minced
1 Tablespoon Olive Oil
1/4 Cup of All-Purpose Flour
1 1/2 Cups Chicken Broth
1 (8 Ounce) Bottle of Clam Juice
1 Medium Red Potato, Peeled and Diced
1 Tablespoon Old Bay Seasoning
1/2 Cup Heavy Cream
Chopped Fresh Parsley
Directions:
Directions:
Peel and devein shrimp if needed. Drain and flake crabmeat, removing any bits of shell. Set Seafood aside. Sauté onion & garlic in hot olive oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour and cook stirring constantly, 1 minute. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potato cubes are tender.

Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
Number Of Servings:
Number Of Servings:
8 one cup servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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