Shrimp And Smoked Oyster Chowder Recipes

Steps:

• In a large saucepan, combine the water and clam broth with the shrimp shells, smashed garlic, sherry, crushed red pepper, bay leaves and 1/3 of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the shrimp stock into a heatproof bowl and discard the solids.
• In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer.
• Add the tomatoes with their juices and the shrimp stock; bring to a simmer.
• Add the potato, season with salt and pepper and simmer until just tender, 15 minutes.
• Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes.
• Off the heat, stir in the buttermilk and parsley.

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.