Recipe of the Week: Tasty Shrimp Chowder

http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-clam-chowder-recipe/index.html

This shrimp chowder recipe is perfect for a brisk, overcast day, which is about everyday here in Seattle.  It was adapted from a Low-Fat Clam Chowder recipe in the Food Network Magazine.  It was surprisingly tasty and Matt wants me to make it again.


1/2 lb Bornstein Seafoods, Oregon Cooked and Peeled Frozen Shrimp Meat
8 medium sized red-skinned potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 stalks celery, thinly sliced 
2 cloves garlic, minced
1 teaspoon thyme
2 cups half-and-half
Kosher salt and freshly ground pepper
2 tablespoons canola oil
2 tablespoons parsley
1/2 teaspoon paprika 
1/2 teaspoon Mr. Dash Lemon Pepper seasoning


Put six of the cubed potatoes in a stock pot with 2 cups water.  Add one of the onions, the garlic cloves, the thyme, salt, pepper, parsley, paprika and Lemon Pepper seasoning.  Bring to a boil and simmer on medium heat until the potatoes are soft and the onions are transparent.  Use a hand mixer or food processor to purée the potato mixture until smooth.  Put the mixture back into the pot and stir in the half-and-half.  Then add the remaining two potatoes and bring back to a boil. 


While the potatoes are boiling, add the oil to a skillet and cook the remaining onion, celery and shrimp until the bottom of the shrimp is golden brown.  Add the shrimp mixture to the pot and stir throughly.  Simmer until the potato cubes are tender, and the soup is ready to serve.  Feel free to garnish the soup with fresh chives and fresh parsley (or anything else you think would taste good with it).  Enjoy!