Wild Rice Seafood Chowder
This shrimp recipe makes a generous cauldron of soup over the campfire or camp stove. You can also make it beforehand to freeze in small batches and reheat. Be as generous with the shrimp as the budget allows or supplement with canned tuna.
Medium onion, diced
2 tablespoons olive oil
Small can mushrooms (optional)
1 package wild rice and rice blend (such as Uncle Ben's)
4 cups water
1 package medium, de-veined, tail-off shrimp, thawed and drained
Water or broth
Serves 6 to 8
Stir-fry onion in hot oil and gradually stir in mushrooms and rice. Add water and the seasoning packet, bring to a boil, and cover. Cook over reduced heat for 20 minutes or until the rice is tender. Stir in seafood. When shrimp is firm and pink, add more water to thin the soup, but only if it needs to be thinned.
Thawed shrimp is best here, but drained, canned shrimp can also be used. Three-cheese tortellini is easiest to find; you can use spinach tortellini as well.
12 ounces marinated artichoke hearts
2 plum tomatoes, diced
Small sweet onion, cut in crescents OR 3 scallions, sliced, white and light green only
12-ounce package dry tortellini
12-ounce package de-veined, tail-off medium shrimp, drained
Put diced artichokes in a plastic bag with the tomatoes and onion or scallions. Set aside. Cook tortellini, adding shrimp for the last few minutes of cooking time. When tortellini are tender and shrimp firm and pink, drain the water, dump in the bag of vegetables, toss and serve at once.