Spicy shrimp chowder
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
Preparation
Step 1
400 g shrimps – 70 ml Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 1 garlic clove, chopped – 1 tbsp Kikkoman Toasted Sesame Oil – 3 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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