I can think of nothing more that I enjoy than puttering around the kitchen on a rainy spring day. We have had several days of spring showers, which has given me plenty of occasions for dicing, chopping, sautéing, and setting the table; taking the time to make my little family feel special instead of rushed through the supper hour.
Last weekend as the weather was not only rainy, but extremely cool, I decided a chowder was the perfect fix for our family supper. It was also the perfect solution of something fabulous to make with some fresh coastal Carolina shrimp I had acquired at the market.
As you know, chowders are heavy and fattening and absolutely delicious, but would you believe that this Shrimp Chowder of mine was light, healthy, filing, and still oh-so-delicious?!
I couldn’t wait for the leftovers it was so good.
The recipe is actually one that I slightly altered from “Strong” magazine; a magazine dedicated to living a fit life. It’s one of my favorite reads as it focuses on strength training and working out from a variety of trainers and role models from Figure models to Olympic Ice Skaters. It’s not filled with make-up, fashion, or sex articles like a variety of other “health” mags, but articles that will educated you and help you lead a continuous fit lifestyle!
If you are keeping up with your protein, and focusing on a lower sodium & fat diet, this is perfect as it has 28 grams of protein per serving and under 300 mg of sodium. The entire chowder came together in under 45 minutes which makes it a good option for a week night meal as well!
1 Tablespoon Olive Oil
1/2 cup celery, diced
1 Large Vidalia onion, chopped
2 Tablespoons minced garlic
12 smallish red potatoes, diced into small bites
6 cups fat-free evaporated milk
2 pounds peeled and deveined shrimp (just pay the extra to have the grocer do it for you)
1 Tablespoon black pepper
couple of twists of a pink Himalayan salt shaker
fresh dill for garnish
PUT IT TOGETHER:
1. Heat the oil in a large saucepan
2. Saute the celery, onion, and garlic until softened on medium-high heat, about 5 or 6 minutes. While the celery mixture is sautéing, dice the red potatoes into bite-sized pieces, leaving the skin on.
3. Add the potaoes and milk to the celery mixture. Cover and simmer on low, stirring often, until the potatoes are tender; about 20 minutes.
4. Stir in the shrimp, pepper and twist of salt. Simmer until the shrimp is pink; about five minutes or so.
And serve up your scrumptious chowder in pretty bowls, garnished with dill.
It’s easy, perfect, and without a doubt so delicious. It’s simple enough for a weeknight family supper or perfect for entertaining guests.
It does make a pretty dish.
Your company will think you’ve spent hours on it as they enjoy it at your table, and your family will feel like they are in a fancy restaurant.
You can’t beat that kind of satisfaction!