NEW ORLEANS —
Shrimp and Corn Chowder
2 Tbsp. olive oil
1 lb. shrimp, peeled and deveined
1 tsp. kosher salt
½ tsp. pepper
2 Tbsp. butter
½ large onion chopped
2 large carrots sliced
2 stalks celery diced
2 Tbsp. Creole seasoning
2 Tbsp. all-purpose flour
2 garlic cloves, minced
1 tsp. fresh rosemary minced
4 cups chicken stock
3 cups corn kernels
½ cup heavy cream
1 bay leaf
Parsley and green onion for garnish
Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
Add the shrimp in a single layer and sprinkle with salt and pepper.
Cook the shrimp for 2 minutes per side until just barely pink.
Remove the shrimp and set aside in a bowl.
Add the butter to the same pot after removing the shrimp.
Add the diced onion, carrost, and celery. Add Creole seasoning and sauté for 6-7 minutes until vegetables are tender.
Then add the flour, garlic, and rosemary.
Stir until the vegetables are coated in the flour and cook for about a minute.
Add one cup of stock and scrape the bottom of the pot with a wooden spoon to remove anything on the bottom.
Add the remaining stock along with the corn, and bay leaf and bring to a boil over medium-high heat.
Reduce the heat to low and add in the heavy cream, stirring to combine well.
Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm. Garnish with parsley and green onions and serve.
NOTE: If desired 1/2 pound of baby gold and red potatoes can be diced and added with the stock and simmered for 10 minutes until tender.
Garlic Cheesy Pull-Apart
1 can (8-count) buttermilk biscuits
½ cup butter, melted
1 Tbsp. garlic, minced
1 Tbsp. parsley, chopped, plus extra for garnish
½ tsp. kosher salt
1 cup mozzarella cheese,shredded
½ cup cheddar cheese, shredded
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
In a small bowl, combine melted butter, minced garlic, chopped parsley, and kosher salt. Stir well and set aside.
In a separate bowl, combine the mozzarella and sharp cheddar cheese. Set aside.
Remove the biscuits from the can, separating each biscuit. Then, peel each biscuit into two layers, creating a total of 16 layers.
Dip one layer of biscuit dough into the garlic butter, ensuring it's completely coated. Sprinkle about 1 tablespoon of the shredded cheese mixture on top. Repeat with the remaining layers, stacking them on top of one another as you go.
Carefully place the stacks horizontally in the prepared loaf pan, from one end to the other, ensuring a tight fit.
Brush the top of the stacks with the remaining garlic butter and sprinkle with the remaining shredded cheese.
Cover with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the bread is golden brown and cooked through.
Once done, remove the bread from the oven and let it cool for a few minutes. Garnish with extra chopped parsley if desired. Serve warm.
