Categories: Soups/stews, Fish/sea 
      Yield: 8 servings 
  
      2 lb Rock shrimp                       1/2 ts Thyme 
      1 c  Celery, diced                       1 ts Chopped garlic 
      1 c  Chopped onion                     1/2 c  Flour 
      1 c  Chopped carrots                     1    Tomato, diced medium 
    1/4 lb Butter or margarine                 1    Green pepper, diced medium 
    1/4 ts Black pepper (optional)             2    Tomatos, diced medium 
      1 ts Curry powder                             Chopped parsley for garnish 
  1 1/2 ts Chili powder                    
  
  Contributed to the echo by: Janice Norman Originally from: Chef Tom Hietpas 
  Rock shrimp chowder from the Black Tulip Restaurant in Cocoa, Florida. Rock 
  Shrimp Chowder 
   
  Peel the shrimp and boil the shells in 1 gallon water with the scraps from 
  chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 
  1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. 
  Do not overcook. Strain and reserve shrimp and stock for soup. Saute the 
  celery, carrots and onion. Add black pepper, curry powder, chili powder, 
  thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of 
  hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced 
  tomato, green pepper and potatoes to stock mixture and continue to simmer 
  until potatoes are tender. Add salt to taste and rock shrimp just before 
  serving. Serve topped with oyster crackers and fresh chopped parsley.