Cajun Shrimp Chowder
Cajun Shrimp Chowder is a Cajun recipe that serves 8. For $2.05 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 180 calories, 15g of protein, and 10g of fat. It works well as a rather cheap main course. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe from Foodista requires salt and pepper, old bay seasoning, heavy cream, and cajun spice. It is a good option if you're following a gluten free diet. With a spoonacular score of 39%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Cajun Shrimp Chowder, Cajun Shrimp and Corn Chowder, and Cajun Sweet Potato Seafood Chowder.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
8 ounces of Asparagus Spears, Cut into Thirds
3 slices of Bacon
2 cups seafood broth
1 tablespoon of Cajun Spice
1 cup of Corn
3 cloves of garlic, crushed
1/2 cup of Heavy Cream
1 teaspoon of Lemon Pepper
1/2 teaspoon of Old Bay Seasoning
1 Small Onion, Chopped
Salt and Pepper to Taste
1 pound Peeled and Cooked Shrimp
14 1/2 Oz. Can of Diced Tomatoes
Equipment:
frying pan
Cooking instruction summary:
- Grab up your frying pan and cook up the three strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook it up for 2 to 3 minutes.
- Add in the corn and tomatoes.
- Mix it together, give it a minute or two to warm up and then add in the broth, the chopped bacon and your spices; the old bay, cajun, lemon pepper, and salt and pepper to taste.
- Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream.
- And last but most definitely not least, grab up your shrimp and pop them into the pan.
- Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up.
- Serve with green onions sprinkled over the top.
Step by step:
1. Grab up your frying pan and cook up the three strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook it up for 2 to 3 minutes.
2. Add in the corn and tomatoes.
3. Mix it together, give it a minute or two to warm up and then add in the broth, the chopped bacon and your spices; the old bay, cajun, lemon pepper, and salt and pepper to taste.
4. Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream.And last but most definitely not least, grab up your shrimp and pop them into the pan.Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up.
5. Serve with green onions sprinkled over the top.
Nutrition Information:
covered percent of daily need
