Author Notes
This recipe is adapted from a Peruvian Shrimp and Corn Chowder from Food and Wine. I've added some umami ingredients, such as fish sauce. And switched the cream for coconut cream. And added a few more flavor components that I think give this chowder a bigger bang then the original recipe. —sandra
Ingredients
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2 tablespoons
Butter
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1 pound
Unpeeled Shrimp
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2 teaspoons
Salt
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1
Onion, chopped
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1
Jalapeno, minced
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3
Garlic cloved, smashed and rough chopped
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1/8 teaspoon
Cayenne
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1 teaspoon
Paprika
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1/2 teaspoon
Cumin
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2 dashes
Tabasco
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1
Tomato, parboiled, skinned and chopped
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1
small Butternut squash, peeled, seeded and cut into 1"cubes
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1/4-1/2
Head of Green Cabbage, shredded
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2
Lg baking Potatoes, peeled and cubed
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2
Ears of Corn, shucked and de-kernaled
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1/4 teaspoon
Fish sauce
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1/4 teaspoon
Rice vinegar
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15 ounces
Can of Lobster Stock
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5.4 ounces
Can of unsweetened Coconut Cream
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2 cups
Water
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2 tablespoons
Olive Oil
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2 tablespoons
Fresh Basil, minced
Directions
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Preheat oven to 350. Toss squash in oil and roast in oven for 15 minutes or until just turning brown.
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In a large pot, melt butter and add shrimp and 1/2 tsp salt. Cook over med-low for about 4 minutes. Remove when shrimp have just turned pink but not cooked through all the way. Set and aside to cool, then peel skins.
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Add 1 tbs of oil to pot, then add onion, cayenne, paprika, cumin, 1 tsp salt. After 4 minutes add garlic and jalapeno. Cook for approximately 1 minute more until onion and garlic are translucent. Add Lobster stock, potatoes., cabbage and water. Cover and cook for 10 minutes. Add squash and tomatoes. Cook 5 minutes more until potatoes are tender.
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Add coconut cream, fish sauce, vinegar, 1/2 tsp salt and corn. Cook for 5 minutes until shrimp is cooked through. Add basil. Serve.
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