Public recipe with member extras
Camel Milk Shrimp Chowder
A light seafood chowder with shrimp and potatoes, finished with camel milk.
Seafood Mains · Coastal Comfort Food · Weeknight Soups
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Seafood or Vegetable Stock
- 1 lb Shrimp, peeled and deveined
- 1 cup Camel Milk
- Fresh Parsley, to finish
Method
Instructions
- Melt the butter and sauté the onion and celery until soft, about 5 minutes.
- Add the potatoes and stock, simmer 15 to 18 minutes until the potatoes are tender.
- Add the shrimp and cook 3 to 4 minutes until just opaque.
- Remove from direct heat and stir in the camel milk.
- Season, warm gently, and finish with fresh parsley.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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