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Rock Shrimp Chowder

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      Title: ROCK SHRIMP CHOWDER
 Categories: Soups/stews, Seafood
      Yield: 8 Servings
 
      2 lb Rock shrimp
      1 c  Celery, diced
      1 c  Chopped onion
      1 c  Chopped carrots
    1/4 lb Butter or margarine
    1/4 ts Black pepper (optional)
      1 ts Curry powder
  1 1/2 ts Chili powder
    1/2 ts Thyme
      1 ts Chopped garlic
    1/2 c  Flour
      1    Tomato, diced medium
      1    Green pepper, diced medium
      2    Tomatos, diced medium
           Chopped parsley for garnish
 
  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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