shrimp, butternut squash and corn chowder

Prawn

Shrimp, Butternut Squash and Corn Chowder

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.

Ingredients

  • 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

Directions

  • 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.

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