For some reason I'm always really nervous to cook seafood. I'm also very suspect eating seafood just anywhere. I'm always worried about getting food poisoning but I know you can get it just as easily from chicken or beef. But because of this, I always overcook seafood. Oh and I'm not a huge fish fan. Love scallops, clams and shrimp though!

I decided to play it safe with this recipe and figure a chowder would be nice since the weather is soooo cold. I was a little worried as I was thawing, cleaning and peeling the shrimp (I always forget how long it takes to do). The shells kept falling apart. I think they were freezer burned. Next time, I'll get some fresher shrimp from Portland Fish Market or New Seasons, rather than a frozen bag from Fred Meyer.

The recipe was super easy and turned out really tasty. I followed some of the reviews and changed the half and half to heavy cream and chopped the shrimp into smaller pieces. My husband and I both agreed that next time we'd add andouille sausage to give it a spicier kick. I'll definitely make this again and try some new variations.

Rating: 8/10

Recipe Link here