BAHAMA MAMA SHRIMP CHOWDER

BAHAMA MAMA SHRIMP CHOWDER image

Yield 4 dinner servings; 6 luncheon

Number Of Ingredients 14

1 large sweet onion, diced
2 tablespoons olive oil
1/2 cup green bell pepper, diced
1/2 cup sweet red pepper, diced
3 cloves garlic, minced fine
2 tablespoons balsalmic vinegar
1/2 cup red wine
1 cup water
2 teaspoons chicken bouillon concentrate
1 teaspopn thyme
1/8 teaspoon cinnamon
2 teaspoons jerk seasoning (more to taste) you can substitute blackened fish seasoning if you can't find jerk
3 tablespoons honey
1 lb shelled and deveined large shrimp

Steps:

Saute onion in olive oil in a heavy 3 quart pot. When onion is nearly transparant, add garlic and peppers and continue to saute for 3-5 minutes until vegetables are tender. Add remaining ingredients except for shrimp. Correct for seasoning adding more jerk seasong to bring it to your level of "hot and spicy". Simmer on low heat, covered, for 20 min. The chowder can be prepared ahead of time to this point. Refrigerate overnight if needed. To finish, bring chowder to an active simmer, add shrimp and cook just until shrimp turn pink. Serve immediately with a bottle of cream sherry for lacing chowder at the table.