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Cajun Shrimp Chowder

 
One serving costs about $2.05

$2.05 per serving

2 people like this recipe

2 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner Creole,Cajun
spoonacular Score:35%

Spoonacular Score: 35%

 

The recipe Cajun Shrimp Chowder is ready in around 30 minutes and is definitely an excellent gluten free option for lovers of Creole food. For $2.05 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 189 calories, 15g of protein, and 10g of fat each. Only a few people really liked this main course. If you have shrimp, bacon, seafood broth, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. 2 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so excellent. Try Cajun Sweet Potato Seafood Chowder, Cajun Shrimp BLT, and Cajun Shrimp for similar recipes.

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Holm Oak Tasmania Pinot Gris. It has 4 out of 5 stars and a bottle costs about 21 dollars.

Holm Oak Tasmania Pinot Gris

This wine has beautiful lifted pear and jasmine characters on the nose with some hints of creamy, leesy characters underneath. Whilst the powerful palate is packed with flavor, it also has added complexity and weight as a result of the wild barrel ferment. The wine finishes with lovely crisp natural acidity.

» Get this wine on Wine.com

Ingredients

Servings:
8 oz
8 oz asparagus spears
asparagus spears
3 slices
3 slices bacon
bacon
2 cups
2 cups broth
broth
1 Tbsp
1 Tbsp cajun spice
cajun spice
1 cup
1 cup corn
corn
0.33 cloves
0.33 cloves garlic
garlic
0.5 cups
0.5 cups heavy cream
heavy cream
1 tsp
1 tsp lemon pepper
lemon pepper
0.5 tsps
0.5 tsps old bay seasoning
old bay seasoning
1
1  onion
onion
some
some salt and pepper
salt and pepper
1 lb
1 lb cooked shrimp
cooked shrimp
14.5 Oz
14.5 Oz diced tomatoes
diced tomatoes
8 oz asparagus spears
8 oz
asparagus spears
3 slices bacon
3 slices
bacon
2 cups broth
2 cups
broth
1 Tbsp cajun spice
1 Tbsp
cajun spice
1 cup corn
1 cup
corn
0.33 cloves garlic
0.33 cloves
garlic
0.5 cups heavy cream
0.5 cups
heavy cream
1 tsp lemon pepper
1 tsp
lemon pepper
0.5 tsps old bay seasoning
0.5 tsps
old bay seasoning
1  onion
1
onion
some salt and pepper
some
salt and pepper
1 lb cooked shrimp
1 lb
cooked shrimp
14.5 Oz diced tomatoes
14.5 Oz
diced tomatoes

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Grab up your frying pan and cook up the three strips of bacon. When they're cooked up, pull them out, chop them up, and drain the bacon fat, reserving about a tablespoon. Turn your heat up to medium and add in your asparagus, onion, and garlic. Cook it up for 2 to 3 minutes.
  2. Add in the corn and tomatoes.
  3. Mix it together, give it a minute or two to warm up and then add in the broth, the chopped bacon and your spices; the old bay, cajun, lemon pepper, and salt and pepper to taste.
  4. Let the whole kit and kaboodle heat up for a good five minutes and then add in your cream.
  5. And last but most definitely not least, grab up your shrimp and pop them into the pan.
  6. Give the whole pan a swirl or two and allow the soup a couple minutes to heat back up.
  7. Serve with green onions sprinkled over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.11
Ingredient
8 ounces asparagus spears
3 slices bacon
2 cups broth
1 tablespoon cajun spice
1 cup corn
3 cloves garlic
½ cups heavy cream
1 teaspoon lemon pepper
½ teaspoons old bay seasoning
1 onion
1 pound cooked shrimp
14.5 Ozs diced tomatoes
Price
$2.01
$0.85
$1.51
$0.23
$0.50
$0.20
$0.65
$0.06
$0.03
$0.24
$9.06
$1.54
$16.87

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • In a pinch you can make your own Old Bay seasoning at home. Typical ingredients include celery salt, bay leaves, paprika, dry mustard, a bit of nutmeg, ground ginger, cloves, cardamom, and of course, salt and pepper. Experiment with whichever spices and herbs you have on hand until you find a ratio you like.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
189 Calories
15g Protein
10g Total Fat
10g Carbs
6% Health Score
Limit These
Calories
189
9%

Fat
10g
16%

  Saturated Fat
4g
30%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
168mg
56%

Sodium
934mg
41%

Get Enough Of These
Protein
15g
30%

Selenium
29µg
42%

Vitamin A
1475IU
30%

Manganese
0.45mg
23%

Phosphorus
182mg
18%

Vitamin K
18µg
18%

Vitamin C
13mg
16%

Copper
0.27mg
13%

Iron
2mg
13%

Calcium
114mg
11%

Vitamin E
1mg
11%

Zinc
1mg
11%

Magnesium
39mg
10%

Potassium
342mg
10%

Fiber
2g
9%

Folate
35µg
9%

Vitamin B6
0.18mg
9%

Vitamin B3
1mg
8%

Vitamin B12
0.49µg
8%

Vitamin B1
0.12mg
8%

Vitamin B2
0.11mg
6%

Vitamin B5
0.49mg
5%

covered percent of daily need

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