Manhattan Style Shrimp and “Potato” Chowder

1 9oz Containers Sliced Jicama

1LB Shrimp, cut into 3-4 pieces each (I used Trader Joe’s Argentinian Shrimp, thawed)

1 Leek, diced

4 Strips Bacon, cooked and chopped

4 Celery Stalks with leaves, chopped

1 White Onion, chopped

4-5 Cloves Garlic, minced

24oz Clam Juice

24oz Tomato Sauce

2TBSP Old Bay Seasoning

2TBSP Oregano

2 Bay Leaves

2-3 Sprigs of Fresh Thyme

8-10oz water

Crushed Pepper-optional

Splash of White Wine-Optional

Salt and Pepper to taste

 

Cube the sliced jicama and place in a slow cooker. Cover with water and salt generously. Cook on high for 8 hours, drain and let cool. Keep in fridge until ready to use. *This can be done days in advance

Add 1 TBSP oil to a stock pot and saute’ the bacon, leeks, onion and garlic for 5 minutes. Add 2 pinches of salt while cooking.

Add the bay leaves and cook an additional 6-7 minutes. Add the prepared jicama (you can save the rest for a future dish) oregano, old bay, thyme, clam juice, tomato juice, water, splash of white wine, salt and pepper and bring to a boil. Once at a boil, lower the temperature and simmer for 15 minutes, adding the shrimp at the last 2 minutes.

Serve and Enjoy!

 

Serves 4-5

 

2018-10-25T12:53:41+00:00