Rock Shrimp Chowder

This shrimp chowder gets its depth from a step many cooks skip: the shells. Instead of tossing them, you simmer the shrimp shells with onion and celery trimmings into a stock, then reduce it right down so the seafood flavor concentrates into a powerful base. The shrimp themselves are blanched briefly in that stock and set aside, so they stay sweet and tender.

A gently spiced chowder builds from there. Mirepoix softens in butter, then curry, chili powder, thyme, and garlic bloom in the fat for warmth, flour goes in to thicken, and the hot shrimp stock is whisked in to simmer. Diced tomato, green pepper, and potatoes cook until tender.

The shrimp go back in only at the very end, just long enough to warm through, so they never turn rubbery. Top with oyster crackers and fresh parsley.

Chef Tips

• Don’t toss the shrimp shells; simmered and reduced, they make a deeply flavorful stock that is the heart of this chowder.
• Blanch the shrimp only briefly and reserve them; returning them at the end keeps them plump and tender.
• Bloom the curry and chili in the butter before adding liquid, so their flavor deepens.
• Cook the roux a minute or two before adding the stock, to cook out the raw flour taste.

Variations

• Stir in a splash of cream or coconut milk for a richer, curry-forward chowder.
• Add corn kernels or a diced sweet potato with the vegetables.
• Use any small shrimp in place of rock shrimp.