by lastnightsdinner
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lastnightsdinner's Notes:
Expand1 pound Maine shrimp, peeled, shells (and heads, if you have them) reserved Ask a question about this ingredient
5 cups water Ask a question about this ingredient
Kosher or fine sea salt Ask a question about this ingredient
1/2 teaspoon double-concentrated tomato paste (from a tube) Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 ounce pancetta Ask a question about this ingredient
1 medium leek, white and pale green parts only, cut into very thin half-moons Ask a question about this ingredient
1/4 cup fennel bulb, finely diced Ask a question about this ingredient
1/4 cup celery, thinly sliced Ask a question about this ingredient
2 cups waxy potato, like Nicola or Yukon Gold, cut into ½ inch cubes Ask a question about this ingredient
1/2 cup half and half Ask a question about this ingredient
freshly cracked pepper Ask a question about this ingredient
snipped fresh chives for garnish Ask a question about this ingredient
For the shrimp broth, take the reserved shells (and heads), place into a pot, and add the water, a good pinch of salt, and the tomato paste (odd, I know, but I love the little bit of sweetness it gives, plus a hint of rosy color). Bring to a boil and then simmer, uncovered, until it reduces a bit, tasting and adjusting the salt as needed. When the stock is ready, strain it through cheesecloth to get rid of the shells and any foam or scum that has formed, then set aside or cool and store for future use. You should have about 4 cups worth.
Ask a question about this stepIn a heavy-bottomed pot, melt the butter and add the diced pancetta, frying until it is crispy and golden, stirring occasionally. Remove the browned pancetta and drain it on a paper towel-lined plate. Add the leek, fennel, and celery, season with a pinch of salt, and stir to coat with the fat. Cook about 5 minutes until softened, then add the potato and the shrimp broth. Bring just to a boil, then cover, reduce heat to low, and cook just until the potatoes are tender.
Ask a question about this stepStir in the half and half, season with pepper, taste and adjust the salt if necessary, and once the soup is back up to temperature, turn off the heat. Stir in the shrimp, cover, and let sit until the shrimp have cooked through in the hot liquid (this should take just a few minutes). Ladle the soup into warmed bowls and top with the crispy pancetta and snipped chives.
Ask a question about this stepFound some Maine shrimp! I'm planning to make this tonight - do you use all four cups of the shrimp stock?
I do, yes - I hope you enjoy it!
This looks so good! We don't get the Maine shrimp you write of (or at least, I don't think so), but want to try this soon with what we do get. I add tomato paste to shrimp broth when I'm making paella, so I can see this would work really well here! Thanks!!
Thank you! They're in season here from about January through April, so we load up on them while we can. I'm sure this would work fine with the smallest shrimp you can find.
Great recipe. And I love the saltines.
Saltines are a guilty pleasure :D And thanks!
Ooo. I love Maine shrimp. The addition of tomato paste and fennel bulb in this chowder sounds really good.
Thanks! I just love fennel with seafood, and it think it works well here - just a hint of anise without being overpowering.
Thanks so much! Midge, my favorite fishmonger in Boston is Mercato del Mare in the North End. Liz and Keri are wonderful and if they don't happen to have them in stock I bet they could direct you to someone who does. You might also see if Port Clyde Fresh Catch comes to any of the wintertime farmers' markets in the area. They make a monthly appearance at our Pawtucket winter market with their Maine shrimp and a load of other goodies.
Thanks! I'll definitely check them out. Can't wait, I've not bought shrimp since leaving SC.
Sounds really great. Do you have a favorite source for Maine shrimp in Boston?
Love Maine shrimp! I haven't seen them in DC yet, but will save this for when I do.
This was part of my birthday dinner last night and it was delicious. I used wild Gulf shrimp, doubled the recipe, added some clam juice, and tin of sardines to the shrimp shell broth, and added a bit more tomato paste, and pureed it all (not the shrimp). Everyone LOVED it. Thanks for a great recipe!