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2 lb Rock shrimp 1/2 ts Thyme
1 c Celery, diced 1 ts Chopped garlic
1 c Chopped onion 1/2 c Flour
1 c Chopped carrots 1 Tomato, diced medium
1/4 lb Butter or margarine 1 Green pepper, diced medium
1/4 ts Black pepper (optional) 2 Tomatos, diced medium
1 ts Curry powder Chopped parsley for garnish
1 1/2 ts Chili powder
Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock Shrimp Chowder
Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley.
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