Tomato Shrimp Chowder

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Talk about easy to make. This dish is done in a flash. If you’re like me, you’ll make a triple batch of the tomato base. You can freeze the portions.

Servings: Serves 4

Each serving is 1-1/2 cups of tomato base plus your shrimp.

Ingredients:

  • olive oil spray
  • 1-1/2 cups of chopped onion. You can choose which kind to use. I used Vidalia onions.
  • 1 large rib of celery, chopped
  • 2 cloves of garlic (jar garlic will work)
  • 3 cups of organic chicken broth
  • 15 oz can of crushed tomatoes
  • 15 oz can of diced tomatoes
  • 1 tsp of Truvia
  • 2 tsp of Italian seasoning blend
  • a pinch of cayenne (optional)
  • 6 – 8 oz of cooked shrimp. I used 31-40 count size so you get to eat quite a few.
  • seasoning of choice for your shrimp (I used a Cajun seasoning)
  • lemon & parsley for garnish (optional)

Instructions:

Spray a soup pot lightly with olive oil cooking spray. Then add the celery and onion. Cook on medium until the celery is a little soft and the onion is slightly wilted. It only takes a couple of minutes. Then add the garlic and cook one more minute. Add the chicken broth and the crushed and diced tomatoes. Add the Truvia, Italian spice blend and cayenne. Then, in batches, whiz the soup in a blender to make it smooth. If you prefer your soup chunky, you can skip this step.

Stir and cook on medium-high for 15 – 20 minutes. The chowder will boil and bubble. Stir fairly often. The melding of the flavors comes together and you have great meal.

While the chowder is bubbling away, take out your shrimp. Pull off the tails. Rinse and pat dry.

Spray your grill pan or a sauté pan with oil. Pop in the shrimp. Dust them generously with whatever spice blend suits you. I used a Cajun blend. You decide what works best for you. Toss the shrimp around in the pan and cook them on medium until heated through. You don’t really have to cook them since they are already cooked.

Now you can put the chowder in your bowl and top with your portion of shrimp. Garnish with a lemon wedge and some fresh parsley. This is your whole meal. Serve with salad greens, add your breadstick(s) on the side and you’re ready to eat.

If you are not a shrimp eater I can see this being done with crab meat, or even a grilled piece of tilapia. You can then break it up and sprinkle it on your chowder or stir it in.

Big YUM.

Enjoy!

Cheers,