If you like Manhattan clam chowder, you’ll love this version made with shrimp and crab.
You easily can make it in 40 minutes. Cleaning and deveining the shrimp takes the most time, but you can always buy it already cleaned.
I cut the shrimp into smaller pieces, but you may prefer to leave the whole.
To make a meal out of this, serve with a green salad and crusty loaf of bread.
Manhattan Shrimp and Crab Chowder Serves 6
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 teaspoon dry oregano
½ teaspoon dry basil
1 bay leaf
⅛ teaspoon salt
½ teaspoon pepper
½ teaspoon cayenne pepper
1 quart chicken broth
1 russet potato, diced
1 14.5 ounce can diced tomatoes
1 pound shrimp (21-23 count), peeled and deveined
½ pound pasteurized crabmeat (claws)
Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Stir in garlic and cook for two minutes and then stir in the oregano, basil bay leaf, salt, pepper and cayenne pepper. Add the broth and bring to a boil. Add the potatoes and reduce the heat to medium low and cook until the potatoes are tender.
Once the potatoes are tender, add the tomatoes, shrimp and crabmeat. Simmer until the shrimp is pink, which will take only a few minutes.
> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free