Midday Fix: Blackened shrimp and corn chowder from The American Craft Beer Cookbook

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John Holl

www.johnholl.com

To purchase a copy of the book:

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

Event:
Saturday, December 14
10 a.m. to Noon
Kendall College
School of Culinary Arts
900 N. Branch Street
Chicago
Cost of the lecture program is $5, $3 for students

Blackened Shrimp and Corn Chowder

Ingredients:
2 tbs olive oil
1 medium Spanish onion – finely chopped
2 celery stalks – finely chopped
2 medium banana peppers – finely chopped
1/2 cup amber ale
salt & pepper
1 pound fresh shrimp peeled and deveined
2 Tablespoons chili powder
2 Tablespoons smoked paprika
1 1/2 cups fresh or frozen corn
4 cups fish broth
1 large sweet potato – baked and mashed
fresh dill

Directions:
Heat 1 ounce of oil in a stockpot over medium heat and add celery, onion & banana peppers and cook until onions are clear (5 to 7 minutes). Add ale, salt, and pepper and reduce heat to medium low, stirring until beer’s foam subsides and liquid reduces (about 5 minutes). Meanwhile, rinse shrimp under cold water to and pat dry with a paper towel and toss in a bowl with paprika and chili powder, coating thoroughly. Heat the remaining 1 ounce of oil in a cast iron pan. Cook shrimp for 2 minutes, stirring once, but ensuring a good sear. Immediately transfer shrimp to stockpot with corn, and fish stock. Bring to a light boil over medium high heat and add mashed sweet potatoes. Reduce heat to low, and cook for 20 minutes, stirring occasionally. Top with fresh dill before serving.

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