Spicy shrimp chowder
Spicy shrimp chowder

Spicy shrimp chowder

Total time60 mins
10 minspreparation time
20 minscooking time
30 minsmarinating time

This thick, aromatic chowder combines the rich flavour of fresh shrimps with a gentle kick of chilli spice. White beans and vegetables give it a smooth, creamy texture and add nourishment and depth.

Ingredients

2 portion(s)
400 g
shrimps
1 tbsp
honey
2 
garlic cloves, chopped
3 tbsp
lemon juice
 ½ tsp
ground ginger
2 tbsp
olive oil
2 tsp
chopped chilli
1 
onion, chopped
1 
yellow pepper, diced
200 g
broccoli, cut into florets
100 ml
white wine
500 ml
fish stock
500 ml
strained tomatoes
200 g
white beans, tinned
 ½ tsp
black pepper
1 pinch
of salt to taste
2 tbsp
chopped parsley
Nutritional facts (per portion):2577 kJ / 616 kcal
19.3 gFat
62.8 gProtein
40 gCarbohydrates

Preparation

Step 1

400 g shrimps – 70 ml Kikkoman Naturally Brewed Soy Sauce1 tbsp honey – 1  garlic clove, chopped – 1 tbsp Kikkoman Toasted Sesame Oil3 tbsp lemon juice –  ½ tsp ground ginger

Clean and pat dry the shrimps. 
In a small bowl, mix the Kikkoman Soy Sauce, honey, chopped garlic, Kikkoman Sesame Oil, lemon juice and ginger. Add the shrimps and marinate in the fridge for about 30 minutes.

Step 2

1 tbsp olive oil – 1 tsp chopped chilli – 1  onion, chopped – 1  garlic clove, chopped – 1  yellow pepper, diced – 200 g broccoli, cut into florets – 100 ml white wine – 500 ml fish stock

Heat the olive oil in a thick-bottomed pot. Add the chilli, onion and garlic. Then add the yellow pepper and broccoli florets. Fry, stirring frequently, for 3 minutes. Add the wine and cook until the liquid reduces by half, then pour in the fish stock. Cover and cook for about 10 minutes.

Step 3

500 ml strained tomatoes – 200 g white beans, tinned

Add the strained tomatoes and drained beans to the soup. Bring to the boil, then lower the heat and simmer for 10 minutes.

Step 4

1 tbsp olive oil –  ½ tsp black pepper – 1 pinch of salt to taste – 1 tsp chopped chilli – 2 tbsp chopped parsley

Heat the olive oil in a pan. Add the shrimps along with the marinade from Step 1, and stir-fry over a high heat for 2 minutes. Add the shrimps to the soup, bring to the boil, and immediately remove from the heat. Season with salt and pepper to taste. Serve the chowder sprinkled with the chopped chilli and fresh parsley.

Recipe-ID: 1387

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400 g shrimps – 70 ml Kikkoman Naturally Brewed Soy Sauce1 tbsp honey – 1 garlic clove, chopped – 1 tbsp Kikkoman Toasted Sesame Oil3 tbsp lemon juice – ½ tsp ground ginger

Clean and pat dry the shrimps. 
In a small bowl, mix the Kikkoman Soy Sauce, honey, chopped garlic, Kikkoman Sesame Oil, lemon juice and ginger. Add the shrimps and marinate in the fridge for about 30 minutes.

1 tbsp olive oil – 1 tsp chopped chilli – 1 onion, chopped – 1 garlic clove, chopped – 1 yellow pepper, diced – 200 g broccoli, cut into florets – 100 ml white wine – 500 ml fish stock

Heat the olive oil in a thick-bottomed pot. Add the chilli, onion and garlic. Then add the yellow pepper and broccoli florets. Fry, stirring frequently, for 3 minutes. Add the wine and cook until the liquid reduces by half, then pour in the fish stock. Cover and cook for about 10 minutes.

500 ml strained tomatoes – 200 g white beans, tinned

Add the strained tomatoes and drained beans to the soup. Bring to the boil, then lower the heat and simmer for 10 minutes.

1 tbsp olive oil – ½ tsp black pepper – 1 pinch of salt to taste – 1 tsp chopped chilli – 2 tbsp chopped parsley

Heat the olive oil in a pan. Add the shrimps along with the marinade from Step 1, and stir-fry over a high heat for 2 minutes. Add the shrimps to the soup, bring to the boil, and immediately remove from the heat. Season with salt and pepper to taste. Serve the chowder sprinkled with the chopped chilli and fresh parsley.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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