Savory Shrimp Chowder

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Serves 6

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1 tablespoon vegetable oil

1 bunch green onions sliced white part only

2 stalks celery minced medium

2 carrots diced small

1 tablespoon flour

2 garlic cloves minced fine

2 cups fish or shrimp stock

1-28 oz. can fire roasted diced tomatoes, undrained

½ cup Ecco Domani Pinot Grigio Wine

1 tablespoon smoked paprika

½ teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon hot pepper flakes

½ cup heavy cream

1 ½ pounds peeled and deveined shrimp

salt and pepper, to taste

sliced green onion tops for garnish

 

In a large stockpot, heat 1 tablespoon of the olive oil over medium high heat. Add the onions, celery and carrots and sauté until the onions begin to turn translucent, about 2 minutes. Add the flour and garlic and sauté for 1 minute.

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Stir in the next 7 ingredients and simmer for 5 minutes. Add the shrimp and simmer for 3 minutes. Add the cream and remove from heat and let rest 10 minutes before serving.  

 

Enjoy with Ecco Domani Pinot Grigio, Chateau Souverain Cabernet, Bell’s Two Hearted Ale or Elysian Dayglow