Shrimp and Corn Chowder

I got this recipe from RealSimple, and it was quick and easy and really good. I have never cooked with leeks before, and I really liked the flavor they gave to the soup. In the magazine the recipe is actually called "Shrimp and Corn chowder with fennel," but I couldn't find fennel at the store, so I left it out. I also added a cup of chicken broth because it didn't seem to have enough liquid. It still turned out great.

2 tbsp unsalted butter

2 leeks (white and light green parts), chopped

2 tbsp a.p. flour

1 8oz. bottle clam juice

3 cups milk

3-4 potatoes, cut into 1-inch cubes (I didn't bother to peel them)

3/4 lb. med. cooked peeled and deveined shrimp

1 10oz pkg. frozen corn

2 tbsp. parsley, chopped

1 lemon, squeezed

Heat the butter in a large saucepan over med. heat. Add the leeks and season with s&p and cook, stirring occasionally, until tender; stir in the flour

Add the clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occastionally, for 12 minutes or so. Stir in the shrim and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes. Stir in the parsley and lemon juice.

(Image and recipe courtesy of RealSimple.com)

Baked Shrimp with Lemon Garlic Crumbs

Due to the Lenten season and not being a huge fish fan, I am always trying to come up with ways to spruce up shrimp. I also am allergic to handling the raw shrimp, so I buy the shrimp that has already been cooked. That way too, it's not as gross to handle! haha.

Here is what the Watsons are having this evening:

Baked Shrimp with Lemon Garlic Crumbs
1 1/2 lbs large shrimp
2 cloves garlic
1/2 cup fresh breadcrumbs (approx 1 slice bread)
3 teaspoons parsley
1 teaspoon fresh lemon rind
1/4 teaspoon salt
2 teaspoons lemon juice
4 teaspoons butter

Directions

1. With food processor running, drop garlic cloves into top feeder tube and process until finely minced.

2. Add 1 slice of cubed bread pieces, parsley and lemon rind and process until fine crumbs.

3. Remove mixture from processor bowl and stir in salt,, lemon juice and melted butter and mix lightly.

4. Spray four individual gratin dishes with nonstick cooking spray and divide shrimp evenly between the dishes.

5. Sprinkle bread crumbs over the shrimp and bake at 400° for approximately 15 minutes or until shrimp are done and crumbs are light brown.

I don't have any garlic bulbs on hand, just the already minced garlic, and I have a jar of breadcrumbs, so that is the tweaking I did to the usual recipe. I will either server on top of hot steamed rice or on top of pasta.

I will try and post pictures while I am cooking. But, here is the recipe for now!