You won't wanna skimp on this scampi when Spencer Watts from Fish The Dish brings the bacon and the shrimp together for a delightful chowder!
2 pounds of clean scampi shells
5 cups water
1/2 cup white onion chopped
1/4 cup celery chopped
1/4 cup carrot chopped
2 cloves garlic peeled and smashed
Pinch of thyme
Pinch of parsley
Pinch of black peppercorns
4 slices of bacon cut into 1/2 inch pieces
1 pound of scampi
1 leek whites only thinly sliced
1/2 cup celery chopped
6 small red potatoes cut into quarters
4 cups Scampi broth
5 tablespoons all-purpose flour
2 cups 35% cream
1 teaspoon pepper
1 tablespoon salt
1 teaspoon cayenne pepper
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 tablespoon freshly cracked black pepper
Combine all ingredients in a large pot, and bring to a boil.
Reduce heat, and simmer for 1 hour.
Remove from heat and strain ingredients out of liquid, keeping only the stock.
Cool and reserve for Scampi Chowder.
In a large pot, cook bacon until crisp over medium heat.
Stir in celery, leek, and potatoes.
Cook, stirring occasionally, until celery is soft.
Stir in flour, and then scampi broth.
Bring to a boil.
Reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender.
Slowly stir in cream, scampi, salt, pepper and cayenne.
Simmer for another 5-6 minutes, until scampi are pink and firm.
Remove from heat.
Serve immediately and garnish with fill, freshly cracked black pepper and a drizzle of olive oil.
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