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Recipes | CTV News at 5

CTV is helping you decide ‘What’s For Dinner,’ with easy to make and affordable meal ideas.

Every Wednesday at 5 p.m., we’ll share a recipe crafted by Chef Alain Bosse, the Kilted Chef, featuring food and beverages manufactured in Atlantic Canada and available at local retailers.

Check back each week for your meal inspiration and Chef Alain’s step-by-step instructions.

Brought to you by Food & Beverage Atlantic, celebrating local food and beverage processing companies. 

Cold-Water Shrimp Chowder with The Kilted Chef

Ingredients:

  • 2 tbsp olive oil
  • ¼ cup smoky bacon, diced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1/4 cup butter, divided
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp Hot Under the Kilt Acadian Cajun seasoning
  • 1lb cold water shrimp
  • 4 green onions, chopped
  • 2 tbsp dill, chopped
  • 1 lb mini potatoes, parboiled
  • 1 tsp mustard
  • ½ cup white wine
  • 4 cups seafood broth
  • 1 ½ cups of heavy cream

Directions:

  1. Place the olive oil in a heavy bottom pot.
  2. Once it begins to simmer, add the onions, celery, and bacon.
  3. Sauté until the vegetables begin to soften.
  4. Add half of the butter, cold water shrimps, dill, green onion and seasoning till the cold-water shrimp warms through.
  5. Add the remainder of the butter, the mustard, and the potatoes.
  6. Mix well.
  7. Once the cold-water shrimp has absorbed some of the pan juices, deglaze the pan with the white wine and add the broth.
  8. Bring to a boil, reduce to a simmer and cook for 5 to 10 minutes.
  9. Finish with the heavy cream and heat through.

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