Ingredients for Creamy Tomato And Shrimp Chowder
- Extra Virgin Olive Oil
- 2 stalks celery, finely chopped
- 1 medium onion, chopped
- Diced Tomatoes With Basil Oregano And Garlic
- Medium Raw Shrimp
- Raw Shrimp
- 1 cup heavy cream
- 1/2 cup water
- Cayenne Pepper
- Freshly ground black pepper to taste
- 1/4 cup fresh basil leaves
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How to Make Creamy Tomato And Shrimp Chowder
- Heat 2 tablespoons of olive oil over medium heat in a large stockpot or saucepan.
- Add 2 stalks of celery, finely chopped, and 1 medium onion, chopped, and cook until translucent and tender (about 5 minutes).
- Pour in 28 ounces (one 28-ounce can) of crushed tomatoes and their liquid.
- Heat to a gentle simmer.
- Add 1 pound of medium shrimp (peeled and deveined), return to a simmer, and cook until shrimp turn pink (about 3 minutes).
- Add 1/2 pound of small shrimp (peeled and deveined), and cook for about 2 minutes.
- Stir in 1 cup of heavy cream and 1/2 cup of water and bring to a simmer. Do not boil.
- Season to taste with 1/4 teaspoon cayenne pepper (or to your spice preference) and freshly ground black pepper.
- Sprinkle 1/4 cup of fresh basil leaves over the soup and stir in gently to wilt.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
7g
Fat
50g
Carbs
1g
