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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
- 2 tablespoons Butter
- 1 pound Unpeeled Shrimp
- 2 teaspoons Salt
- 1 Onion, chopped
- 1 Jalapeno, minced
- 3 Garlic cloved, smashed and rough chopped
- 1/8 teaspoon Cayenne
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- 2 dashes Tabasco
- 1 Tomato, parboiled, skinned and chopped
- 1 small Butternut squash, peeled, seeded and cut into 1"cubes
- 1/4-1/2 Head of Green Cabbage, shredded
- 2 Lg baking Potatoes, peeled and cubed
- 2 Ears of Corn, shucked and de-kernaled
- 1/4 teaspoon Fish sauce
- 1/4 teaspoon Rice vinegar
- 15 ounces Can of Lobster Stock
- 5.4 ounces Can of unsweetened Coconut Cream
- 2 cups Water
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Basil, minced
- Preheat oven to 350. Toss squash in oil and roast in oven for 15 minutes or until just turning brown.
- 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.
- 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.
- Add coconut cream, fish sauce, vinegar, 1/2 tsp salt and corn. Cook for 5 minutes until shrimp is cooked through. Add basil. Serve.