SHRIMP AND CORN CHOWDER
Prep time: 15 minutes. Grilling time: 20 minutes. Serves: 4
6 tbsp extra-virgin olive oil
6 cloves garlic, 5 crushed
1 lb medium size shrimp, peeled, deveined and patted dry, tails reserved separately
2 small zucchini, quartered lengthwise and chopped crosswise
1 red bell pepper, chopped into ½ inch pieces
Salt and pepper
1 (32oz) container (4 cups) vegetable broth
4 ears of corn, kernels removed
1 tbsp fresh thyme leaves
1/2 baguette, thinly sliced crosswise
Preheat grill to high. Position a Dutch oven on the grate, add 3 tbsp olive oil, the crushed garlic and shrimp tails, cover and cook for 5 minutes. Using a slotted spoon discard the garlic and the shrimp tails. Add the zucchini and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in broth and simmer for 15 minutes; add the corn and thyme during the last 5 minutes of cooking.
Meanwhile toss the shrimp with 1 tbsp olive oil and season to taste. Thread onto skewers and transfer to the grate; grill, turning once until opaque, about 3 minutes. Remove from the skewers and stir into the soup. Brush the bread with remaining 2 tbsp olive oil. Arrange on the grate and grill until toasted, about 3 minutes. Rub the toasts with remain garlic clove. Serve with the soup.
Hint: Heat it up with 1 chopped, canned chipotle chili added to the zucchini and bell pepper; serve with sour cream and tortilla chips.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK