text: Pantry Raiders | Blackened Shrimp and Corn Chowder - Florida NewsLine
  Home Mandarin NewsLine Pantry Raiders | Blackened Shrimp and Corn Chowder
  When winter arrives, colder temperatures typically arrive as well. Staying warm on cold winter days can sometimes be challenging, but food can be just the thing to make you feel warm on a chilly day. Chowder is a robust dish that can stick to the ribs while warming people up. Just about anything, including beer, can be added to chowder, making it a uniquely flavorful dish. Ideal for cold days, the following recipe for "Blackened Shrimp and Corn Chowder" from John Holl's "The American Craft Beer Cookbook" (Storey) can be just what you need to warm up.
  ½ cup red or amber ale
  Heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add the onion, celery and banana peppers, and cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Add the ale and salt and pepper to taste. Reduce the heat to medium-low and continue cooking and stirring until the beer's foam subsides and the liquid reduces by half, about 5 minutes.
  Rinse the shrimp under cold water and pat dry with a paper towel. Toss the shrimp, chili powder and paprika together in a bowl, coating thoroughly. Heat the remaining 1 tablespoon olive oil in a cast iron skillet. Add the shrimp and cook, stirring once, until nicely seared, about 2 minutes.