“Hey Jen, this soup has shrimp in it – not crab. Seeing as I had no known food allergies and was eating cricket products for the first time, we assumed that was what it was.Ī trip to an allergist a week later showed a brand new food allergy to crab, and there is a known correlation to seafood allergies and crickets. Thanks to whatever was stuck in my IV, I was able to go home 6 hours later and finish my recovery there over the next day or so.Īs I’m sure you guessed, I had an allergic reaction to something I ate at the taste testing. By the time we arrived at the ER intake desk, my hands and feet were beginning to swell.Įven though the waiting room was full, they took one look at me and rushed me in right away. By the time she and my stepdad arrived, I had started to turn bright (Starburst) red.Įven with the Benedryl in my system, my symptoms continued to get worse. I called my mom this time, who instructed me to take 2 benedryl immediately. Hives, literally, were all over my face, neck, and chest and I could see some on my scalp through my very thick hair. I took one look at myself in the mirror and panicked. The pain in my stomach continued, like a knife going into my abdomen.Īn hour later, I went into the bathroom, thinking I was going to be sick again. I will spare you the details, just know that I made it home just in time.Īfter that, I laid down on the couch and called my husband at work. I somehow managed to drive my friend home and raced home myself. No worries, right?īy the time the event ended 2 1/2 hours later, the pain in my stomach had grown intense – sharp and stabbing. I had seen my doctor the week before for some GI pains so I assumed that it was related to that. I think transitioning Americans into consuming insects through flour is ingenious.Īnyway, about an hour into the event, I started to get a stomach ache. It was really interesting – when you think about it, crickets and other insects are consumed all over the world to add protein to diets. We then got to work, cooking with the cricket flour. Both products were delicious – though I found the protein bars to be a little spicy. Also, I figured it’s time for me to step out of my comfort zone.Įverything started off great – we started with a new coffee product and a protein bar made of crickets while the moderators finished setting up the kitchen. The whole thing made me really squeamish, but my friend convinced me to go. The third event I attended was for a food taste-test panel – the main event being a hands on cooking demo with cricket flour. In December, I attended 3! That’s a big increase from the usual 1 every other month and it was kind of fun.īut of course, it wouldn’t be my style if it didn’t end with a bang. I mentioned a while back that I was making an effort to attend more blog related events. It’s an interesting story, if not an exciting one. Just before Christmas, I got to take my very first trip to the emergency room! Sounds exciting, right? In Ecuador, a locro soup is almost always served with chopped cilantro and avocado, so of course, we served this shrimp and corn locro chowder with cilantro, avocado, and also with chopped green onions, slices of lime, and aji sauce or hot sauce.If you’re looking for a new winter soup, try this potato shrimp chowder recipe! It’s easy to make and delicious – serve it in a bread bowl! To simplify, or if you can’t find fresh corn during the colder months, you can also use frozen corn. We used fresh corn, you can use just the kernels or cut it into slices – we used a mix of both. If you don’t like or can’t find whole shrimp or prawns then you can use additional peeled shrimp. We used both peeled shrimp and whole shrimp these last ones are meant to be used to garnish the final dish. To infuse as much shrimp flavor into the chowder as possible, we started by sautéing the shrimp and then making the refrito or base for the chowder in the same pot. The whole seeds are either infused over low heat into oil (or butter or lard) to use in recipes, or you can use the ground seeds in powder form.įor this shrimp corn chowder recipe, we made a quick marinade of garlic, ground annatto, salt and pepper for the shrimp. However we wanted to keep it simple and a locro style chowder seemed a better option than a fanesca style dish.Īchiote or annatto is a red seed that is used to infuse color and a subtle earthy flavor to many Ecuadorian dishes, including locro soups. The idea of a chowder style recipe came up because we were talking about Lent and Ecuador’s traditional lent soup called fanesca, which is made with cod and a variety of grains/legumes. Serve the soup garnished with the whole shrimp, chopped cilantro, chopped green onions and chives, avocado, lime and hot sauce to taste.
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