From the kitchen
Camel Milk Shrimp Chowder
A light seafood chowder with shrimp and potatoes, finished with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, about 12 oz, in 1/2-inch cubes
- 3 cups low-sodium seafood or vegetable stock
- 1 lb raw shrimp, peeled and deveined
- 1 cup pasteurized camel milk
- 1/2 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Method
- Melt butter in a 3-quart saucepan over medium heat. Cook onion and celery with salt 6 to 8 minutes until soft.
- Add potatoes and stock. Simmer partly covered 15 to 20 minutes until potatoes are fork-tender.
- Mash a few potato pieces against the pan to thicken the broth slightly.
- Add shrimp and simmer gently 3 to 5 minutes until opaque and the thickest reaches 145°F.
- Remove from direct heat and stir in milk. Warm gently, taste for seasoning and finish with parsley.
Cook with confidence
Before you start
Before you start
Cut potatoes into 1/2-inch cubes so they cook evenly. Add shrimp only after potatoes are tender; shrimp toughens during an extended simmer.
Serving and keeping
Refrigerate in shallow containers within 2 hours for up to 2 days. Reheat to 165°F without prolonged boiling.
Warm Milk After Shrimp Finish
Shrimp should reach 145°F and become opaque before milk is stirred in off direct heat. If the addition cools the chowder too much, warm gently while stirring. Residual heat varies with pot size and milk temperature; it is not a guaranteed endpoint for cooking shrimp.
Build Body From Potato
For thicker chowder, crush several cooked potato cubes against the pot before shrimp enter. Do not boil camel milk down to create thickness.
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