Recipe - Rock Shrimp Chowder

2 pound Rock shrimp
1 cup Celery, minced
1 cup Chopped onion
1 cup Chopped carrots
One fourth pound Butter or margarine
One fourth teaspoon Black pepper (optional)
1 teaspoon Curry powder
1 One half teaspoon Chili powder
One half teaspoon Thyme
1 teaspoon Chopped garlic
One half cup Flour
1 Tomato, minced medium
1 Green pepper, minced medium
2 Tomatos, minced 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
One fourth 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 minced
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini