What is shrimp?

Chowder shrimp is a hearty thick soup that is usually prepared with shrimp, potatoes and onions in the reinforced broth of milk and cream. It is one of the group of soups generally called chowders and generally characterized by thick broth, potatoes and other vegetables. In the American states of New England, these soups have a mostly rich broth based on milk or cream, usually flavored with a range of molluscs. In some places, especially on the island of Rhode and North Carolina, Chowder is ready with pure broth; In others, the tomatoes form the base of the broth. The famous variation on New England Chowder, called Manhattan Chowder, has a tomato -based broth, while pieces of tomatoes are replacing potatoes.

Chowders often include a number of other ingredients. In addition to potatoes and onions, it uses many maize breeding, decaying bacon and sliced ​​celery and flour is often used as a thickening agent. Butter is often found in chowders, although in some recipes the -Maziva made by cooking bacon with baconIt is frying for frying other ingredients. The further the southern travels on the east coast of the US, the more it is advisable to find Chowders that include more black or white peppers. The so -called Dronon Chowders found in the northeast Florida are very spicy to include drone peppers in ingredients.

Shrimp can be made for the main ingredients in most Chowders found in American cuisine. For example, Manhattan Clam Cliwder usually has clams and onions in tomato broth. Replacing shrimp for clams transforms soup into Manhattan Shrimp Chowder. Clear-Stick Chowders on the island of Rhode Island easily holds the use of shrimp as a recommended ingredient, as well as other Chowders served along the American East Coast.

One variety of Chowder found in American cuisine, called Southern Illino soup, is unsuitable for shrimp. A hearty soup that often gets readyIt in huge conveys, many gallons at once, usually requires cooking for four or more hours. Chicken, beef, potatoes, cabbage and beans are the main ingredients of southern Illinois Chowder.

It is absolutely necessary in the production of shrimp soups. Some recipes require them to add them whole to prawn soups, while others recommend mowing to small pieces reminiscent of chopped shells found in clams. In both cases, the shrimp should be added to the chowder for a few moments before serving, as they cook very quickly and will be converted hard and rubber when converted.

Many guests prefer only a cup of shrimp after a full dinner. Some restaurants serve it in a bowl made of flowering or other very crispy bread. Especially when served in this way, a bowl of shrimp soup is often consumed as a meal in itself.