Smoked Prawn and Smoked Bacon Chowder and a Down by the Sea Salad

26 Nov

I’ve just tried something new for the first time – it’s quite exciting at my age to do that! Nothing saucy or involving dressing up in latex…I’m talking food here of course. What else?!

Smoked prawns are what have got me all excited and giddy. Am I just late to the party or is this something new? I came across them in our little Down by the Sea fishmonger’s the other day and they are sold in the traditional measure for cooked prawns here – by the pint.

Of course, I had to try them and along with two cooked and dressed crabs I had a delicious salad in mind for supper. It was utterly delicious and with some homemade mayonnaise for the crab (some of which I turned into a Marie Rose sauce for dipping) and a balsamic vinaigrette for the salad and some new potatoes drizzled with olive oil it was a wonderful meal. But not really a recipe to impress you with.

DSC_0017

I still had half a pint of prawns left (25 of them to be precise) so the next day I decided to make a kind for chowder for lunch. I don’t claim this to be a completely authentic chowder as I didn’t have any corn, so it’s more a cross between a chowder and the lovely soup from Scotland, Cullen Skink. Strange name, great soup.

Ingredients (to serve 2)

  • About 24 peeled prawns (smoked or plain)
  • 4 rashers of smoked streaky bacon, finely chopped
  • Half an onion finely chopped
  • 2 small sticks of celery, finely chopped
  • 3 tablespoons of plain flour
  • Half a litre of liquid (I used a mix of milk and fish stock made with the prawn shells)
  • 1 tablespoon of crème fraiche
  • A finely chopped spring onion
  • Olive oil
  • Salt and Pepper

Smoked Prawn & Bacon Chowder (2)

Gently fry the onion and celery in a little olive oil until it starts to soften then add the bacon and fry until it starts to crisp. Add the prawns and plain flour and cook gently for a few minutes. Add the stock/milk and bring slowly to a simmer. Cook for about 10 minutes, it will thicken. Taste and season if necessary. To serve stir in the crème fraiche and sprinkle over the spring onion.

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83 Responses to “Smoked Prawn and Smoked Bacon Chowder and a Down by the Sea Salad”

  1. Mad Dog November 26, 2013 at 18:41 #

    Wow – I’ve never had or seen those, I bet they are delicious!
    I’m doing something new today – jugged hare 😉

    • Chica Andaluza November 26, 2013 at 18:44 #

      Ooh did you manage to buy it with the blood too? Will be curious to see what “vessel” you cook it in…I have a nice bottle of port here that would go well with that 😉 Looking forward to seeing you soon!

      • Mad Dog November 26, 2013 at 18:57 #

        I’ve got about half a cup of blood – I wish there was more. If I was in Spain I could just go and buy a bottle!
        I did managed to squeeze in some fatty bellota lard/bacon that was hanging around in the fridge. See you ate the weekend 😉

      • Chica Andaluza November 26, 2013 at 20:42 #

        Sounds like it’s going to be amazing – really looking forward to the weekend too 🙂

    • Danny & Sue November 26, 2013 at 18:50 #

      Danny says he has to try this, Cullen Skink!!! With smoked prawns, wow. it has got to be good.xxx

      • Chica Andaluza November 26, 2013 at 20:42 #

        I want Danny’s recipe as I love Cullen Skink – and yes, the smoked prawns were gorgeous 🙂

  2. ohlidia November 26, 2013 at 18:58 #

    Oh, wow! Wish I was coming for dinner! 🙂

  3. narf77 November 26, 2013 at 18:58 #

    No smoked prawns here…I fear I am going to have to go the way of the Scottish version and go hunt myself some “skinks”. We have a lot of them here…Earl is constantly hunting them, never caught one yet, which bodes badly for tonight’s soup…methinks I might just have to make pea soup and be done with it…

    • Chica Andaluza November 26, 2013 at 20:46 #

      It’s a mystical creature that skink, I think anyone who actually catches one gets a thousand years of good luck…or maybe it’s bad…not sure so maybe it’s best to stick with the peas 😉

      • narf77 November 27, 2013 at 00:49 #

        Yeah, that isn’t going to stop Earl from trying all summer long 😉

      • Chica Andaluza November 27, 2013 at 09:55 #

        Oh well, it keeps him happy!

      • narf77 November 27, 2013 at 17:10 #

        Best to keep him occupied and happy…a bored unhappy Earl tends to eat the furniture 😉

  4. 76sanfermo November 26, 2013 at 19:04 #

    Very,very interesting recipes:I’ve always been shy at preparing this kind of food( but not at eating!) so thank you a lot!

    • Chica Andaluza November 26, 2013 at 20:47 #

      It was a good way to get two meals out of one ingredient – I am sure you must get some lovely prawns in Italy!

  5. thecompletebook November 26, 2013 at 19:31 #

    Must be new these smoked prawns cause I ain’t heard of them. Oh they do sound fabulous and your chowder – who cares about authenticity, it’s SCRUMITY looking.
    Have a beautiful day Tanya.
    😉 Mandy xu

    • Chica Andaluza November 26, 2013 at 20:50 #

      Am so glad I’m not being an old dinosaur as I thought I was the last to hear about them! And oh yes…very scrumity….scrum-diddly-icious!

  6. Johnny Hepburn November 26, 2013 at 19:36 #

    Love prawns, but I’ve never had smoked. Maybe it’s a new thing after all. Not that I would know as I very seldom get the chance of buying really fresh seafood. And now you’ve got me in the mood for smoked bacon 🙂

    • Chica Andaluza November 26, 2013 at 20:11 #

      Am so glad it wasn’t just me who hadn’t tried these prawns before 🙂 Smoked bacon is still top of my list though!

  7. spicegirlfla November 26, 2013 at 19:58 #

    Wow, I’m putting on my latex and coming over for dinner at your house!! Oh….well, I’ll just dress appropriately, I wouldn’t want to drip anything on my “special” outfits, lol! But seriously, this is just a perfect, big platter of love!!

    • Chica Andaluza November 26, 2013 at 20:51 #

      Oh ok, I’ll wear my nurses uniform then 😉 Loved both dishes and it was good to be able to enjoy the prawns two ways!

  8. themateriallady November 26, 2013 at 20:27 #

    Both the salad and soup look very tasty. What do I have to do to get an invite?

  9. cecilia November 26, 2013 at 20:56 #

    I love chowder, the addition of the bacon is interesting, i will try it and if it makes you feel any better i have never seen or tried smoked prawns!.. sounds good tho.. c

    • Chica Andaluza November 27, 2013 at 09:47 #

      The bacon and prawns worked well together. I’m a sucker for smoked bacon 🙂

  10. restlessjo November 26, 2013 at 22:17 #

    Oh darn! I’m hungry and not a prawn in the place, smoked or otherwise. Cheese and crackers , again!
    (I owe you an apology- I keep calling you Tonya when I know it’s Tanya and you’re too nice to tell me off. I promise to try harder 🙂 )

    • Chica Andaluza November 27, 2013 at 09:50 #

      I don’t mind Tonia or Tania or Chica or Chick…Big Man can’t pronounce my name the English folk do so to him I am Tah-Knee-Argh 😉 And cheese and crackers are always good….

  11. Amanda November 26, 2013 at 22:43 #

    Interesting. Smoked prawns. They must be amazing. Perfect for a chowder. This looks delicious. My job in high school was to make chowder at the fish monger’s store. We actually added potatoes to ours for heft. This kind of reminds me of the shrimp bisque. YUM!

    • Chica Andaluza November 27, 2013 at 09:51 #

      Heft – what a wonderful word. I love hefty food 🙂

  12. Karen November 26, 2013 at 22:46 #

    Both meals sound wonderful, Tanya. I have never seen smoked shrimp but know they must be delicious. You chowder is just like what I make…sometimes I add some small bay scallops along with the shrimp.

    • Chica Andaluza November 27, 2013 at 09:51 #

      Ooh scallops too – the local scallops here are just coming into season and they are so good. Will have to use them next time 🙂

  13. Food and Forage Hebrides November 27, 2013 at 00:10 #

    Never had smoked prawns, they sound fantastic. Another thing to add to my”items to smoke” list! Crab, I can do, this makes me want to seek some out for the weekend. Thanks.

    • Chica Andaluza November 27, 2013 at 09:55 #

      Ooh you are in the right place for so much wonderful shellfish you lucky thing!

  14. Shanna Koenigsdorf Ward November 27, 2013 at 00:47 #

    Lovely!

  15. Melissa's Menu November 27, 2013 at 00:54 #

    That looks amazing!

  16. nancy@jamjnr.com November 27, 2013 at 02:41 #

    We are both behind the times then cos I’ve never heard of smoked prawns either. And you are totally wrong – your supper of cold crab, prawns and home made mayonnaise is totally impressive!

    • Chica Andaluza November 27, 2013 at 09:40 #

      Phew – glad I’m not such an old fashioned gal! Thanks for popping by and commenting 🙂

  17. Eha November 27, 2013 at 04:22 #

    Luvverly!! I had never heard of smoked prawns before [keep away from most ‘smoked items’ because of the cancer factor!!] a wonderfully tasty recipe I shall most certainly try 🙂 ! Tasty even without the ‘smoke’ factor 🙂 !

    • Chica Andaluza November 27, 2013 at 10:01 #

      Yes, the smoking can be an issue. But I have to say, it was great to try a completely new taste! Regular prawns where you are are so good anyway, they don’t need any “help”!

  18. Tandy | Lavender and Lime November 27, 2013 at 04:54 #

    Delicious! I’ve never seen or heard of smoked prawns before 🙂

  19. Rufus' Food and Spirits Guide November 27, 2013 at 05:41 #

    This looks wonderful!

  20. ChgoJohn November 27, 2013 at 07:54 #

    No, I haven’t seen smoked prawns, Tanya, but I’d be willing to bet they’d be delicious. A year ago I would have said, “Let me try to smoke my own prawns in my new smoker.” Now, though, all I’ll say is that the smoker is the cause for the minor repairs to my porch. Both, the smoker and porch, are no longer here. 😉

    • Chica Andaluza November 27, 2013 at 10:02 #

      Is it wrong that I’m laughing about the comment and thinking of your smoker and porch – I am guessing that it wasn’t just you that was responsible for the demise of your porch. Let’s blame the weather for that 🙂

      • ChgoJohn November 27, 2013 at 10:09 #

        Oh, Tanya. Some have thought the porches unsafe. Well, only if you moved the smoker and stepped through the hole. Blame it on the weather, if you like, but thank Zia for my seeing the “problem.” I was talking to her on the phone, describing the pork shoulder being smoked to perfection, when I walked past the door and saw the smoker aflame. I put out the fire within 2 minutes but the “scars” remained, until last Tuesday, that is. 🙂

      • Chica Andaluza November 27, 2013 at 10:25 #

        Oh dear, that could have been a lot, lot worse…thank goodness it’s being sorted!

  21. cookinginsens November 27, 2013 at 11:01 #

    Good one! I can just taste that chowder!

    • Chica Andaluza November 27, 2013 at 13:21 #

      I’ll be making this again!

      • cookinginsens November 27, 2013 at 13:23 #

        I’m making that when I get to France! Thanks 🙂

  22. Rachel November 27, 2013 at 14:00 #

    Smoked prawns? Hmmm… I’m intrigued! I can buy smoked oysters and clams (tinned) here, but this is a new one on me. Maybe I’ll try a smoked clam chowder… you make me hungry!!

    • Chica Andaluza November 27, 2013 at 18:31 #

      I love the sound of smoked oysters and clams – yum!

  23. Food,Photography & France November 27, 2013 at 17:01 #

    What a fab idea….I’ve had nor heard of smoked prawns….I must get out more:)

    • Chica Andaluza November 27, 2013 at 18:49 #

      Oh we’re really at the forefront of food fashions in Bexhill on Sea 😉

  24. idiosyncratic eye November 28, 2013 at 00:02 #

    Ooh, I’ve not met those either. There’s something amazing about smoked food, isn’t there? 🙂

    • Chica Andaluza November 28, 2013 at 08:58 #

      It really does change the flavour completely – these prawns were sort of sweet and smokey – a very interesting taste, really enjoyed them!

  25. Linda Duffin November 29, 2013 at 11:41 #

    Lovely idea, must give that a try. Thanks for sharing.

  26. TBM November 29, 2013 at 12:48 #

    Sounds fab and Cullen Skint–did I spell that right. I’m too lazy to scroll up

    • Chica Andaluza November 29, 2013 at 13:36 #

      It’s skink- which is almost as funny at skint!

      • TBM December 2, 2013 at 13:40 #

        two K’s? That makes me giggle for some reason.

      • Chica Andaluza December 2, 2013 at 15:11 #

        Me too!

  27. Bluejellybeans November 30, 2013 at 13:25 #

    Sounds delicious Tanya! Me encantaría poder tomarme un plato de estoy hoy, un día en el que el sol todavía no ha hecho aparición…. Un saludo,
    Giovanna

    • Chica Andaluza December 1, 2013 at 19:47 #

      Un saludo a ti y a ver si podemos hacer otro viaje a Londres cuando vas a estar aqui….a ver!

      • Bluejellybeans December 1, 2013 at 20:14 #

        Cross my fingers! 😉 I sent you an email with my cellphone and MD has the name of the hotel. Un saludo!

  28. spree December 1, 2013 at 17:49 #

    To have stumbled upon something new and known just what to do with it – twice! – sheer culinary brilliance! Haven’t heard of smoked prawns either Tanya, but it seems they’re smoking just about everything these days and shrimp would be one of their better ideas!

    • Chica Andaluza December 1, 2013 at 19:48 #

      I was so glad to know I wasn’t completely lagging behind in this discovery – but they were so good just on their own!

  29. kathryningrid December 2, 2013 at 05:51 #

    Oh, how I love a smoky seafood chowder! This looks supremely delicious. Happiness galore!

  30. Sawsan@ Chef in disguise December 2, 2013 at 07:40 #

    I love the smoky flavor in anything! starting with cheese! It just adds so much to the dish!
    My husband always makes fun of me because I too get super excited about new flavors or things I find in the grocery store 🙂

    • Chica Andaluza December 2, 2013 at 09:40 #

      Oh yes, I’d forgotten about smoked cheese – and Big Man laughs at me too, but he enjoys it all as much as me secretly 😉

  31. bitsandbreadcrumbs December 3, 2013 at 18:45 #

    I’ve never seen smoked prawns, but I am all over that chowder. I’ll bet it is spectacularly good!

  32. dedy oktavianus pardede December 4, 2013 at 03:21 #

    wow, finger licking good!

  33. Jaketanakkarakter July 1, 2015 at 10:53 #

    I like smoked prawn:)

  34. Rak Sepatu Gantung August 14, 2016 at 05:22 #

    in Indonesia, it’s call BUBUR

Trackbacks/Pingbacks

  1. Smoked Haddock and Prawn Chowder | Chica Andaluza - March 24, 2014

    […] you enjoy chowder, take a look at my Smoked Prawn and Bacon Chowder […]

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