JayT's Spicy Shrimp Toast with Green Chile Seafood Chowder
1/2lb large shrimp
Oil - for frying
loaf french bread sliced
Buddy's smoked hab jelly for servingChowder
Midas Touch beer
half and half
hatch chili powder
Heartbreaking Dawn's 1841 for servingCooking methods
For the shrimp toast, I combined the ingredients in the food processor and pulsed until fairly smooth, but still a little chunky. Spread on sliced bread and pan friend at 360F topping side down for 2 minutes then flipped. Topped with Buddy's jelly.
For the chowder I made a blonde roux with flour and oil, added the finely chopped veggies and then the seasonings, crab boil, beer, stock, and clam juice. I let that cook for a bit then added the potatoes. Meanwhile I steamed the mussels. Finally, I added the seafood, creams, and parsley the shrimp going in last. After serving I garnished with a little more parsley, added some drops of 1841 and the shrimp toasts.
I chose this beer because I usually like a white wine with chowder, and Midas Touch is made with Muscat grapes and is a bit sweet.
Edit: Mrs. JayT asked if she can vote for this. I said no because she is not a member. She said "then I will join!" That is high praise coming from her.
Edited by JayT, 03 July 2011 - 12:31 PM.