After the clam chowder from yesterday, I still had some leftover ingredients, such as the potatoes and crackers… Since I loved the clam chowder from last night, especially the flavors of thyme, bay leaf, and clam, I decided to make it again but substitute some ingredients, of course. For the clam/seafoodness of the chowder, I put dashi instead.
[100% organic, shrimp from Thailand]
- 1 TBS butter
- 2 TBS olive oil
- 2 shallots, finely diced
- 5 cups water
- 3 TBS dashi
- 1½ lbs Idaho potatoes (around 3), peeled and cut into small dice
- 40 unsalted saltine crackers, crushed
- 1 tsp fresh thyme, finely chopped
- 1 bay leaf
- 2 TBS EVOO
- 3 garlic cloves, minced
- 1 lime, zested and juiced
- ½ cup vodka
- 1 TBS brown sugar
- 1 cup cilantro leaves, roughly chopped
- ½ lb shrimp, antennae + legs removed and deveined
- Salt & pepper
Heat a large pot with the olive oil on medium-heat and melt the butter. Add the shallots cook until translucent, about 5 minutes. Add in the water, dashi, potatoes, thyme, the bay leaf, and the saltines (I put them into a ziplock bag and crushed them with my fingers).
Bring the mixture to a boil and then reduce the heat and simmer for at least 30 minutes. Season lightly with salt and pepper. Make sure to stir occasionally so that mixture doesn’t stick to the bottom of the pot when you cook the shrimp.
In a separate pan, heat the EVOO on medium-heat. Sauté garlic until aromatic and then add in the shrimp, cilantro, sugar, lime zest, lime juice, and vodka. Season with salt and pepper and let it cook for 3-4 minutes.
Serve potato chowder with shrimp and saltine crackers.