🦐 Ingredients
🔹 For the chowder:
500 g (1 lb) shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, chopped (optional)
2 tbsp all-purpose flour
3 cups fish or chicken stock
1 cup heavy cream (cooking cream)
½ tsp black pepper
½ tsp paprika
Salt, to taste
Fresh parsley, chopped (for garnish)
🔹 For serving in bread bowls:
2–4 round bread loaves (small boules or sourdoughs)
Butter or olive oil, for brushing
🍲 Preparation
Prepare the bread bowls:
Preheat your oven to 180°C (350°F).
Cut the tops off the bread loaves and scoop out the inside to make hollow bowls.
Brush the insides and edges lightly with butter or olive oil.
Bake for about 10 minutes, until slightly crispy and golden.
Make the shrimp chowder:
In a large pot, heat butter and olive oil over medium heat.
Add onion and garlic, and sauté until soft and fragrant.
Add carrots and celery, and cook for about 5 minutes.
Sprinkle in the flour and stir well for about 1 minute to remove the raw taste.
Gradually pour in the stock, stirring constantly to prevent lumps.
Let it simmer for about 10 minutes, until slightly thickened.
Stir in the cream, shrimp, salt, black pepper, and paprika.
Cook on low heat for 7–10 minutes, or until the shrimp turn pink and tender.
To serve:
Pour the hot chowder into the prepared bread bowls.
Garnish with chopped parsley and a pinch of black pepper.
Serve immediately — enjoy while the bread is still crispy!
