Peruvian Shrimp-And-Corn Chowder
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 tablespoons cooking oil
- 1 lb unpeeled medium shrimp
- 3 teaspoons salt
- 1 onion, chopped
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground cumin
- 1 dash Tabasco sauce
- 1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch cubes (about 1 1/2 pounds)
- 1⁄2 small head green cabbage, chopped (about 1 1/4 pounds)
- 1 lb baking potato, peeled and cut into 1 1/2-inch chunks (about 2)
- 4 ears corn, halved
- 2 quarts water
- 1 cup heavy cream
- 1 cup frozen peas (optional)
directions
- In a large pot, heat the oil over moderate heat.
- Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
- Remove with a slotted spoon.
- When the shrimp are cool enough to handle, peel them and set aside.
- Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.
- Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
- Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- Add the cream and simmer for 10 minutes.
- Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using.
- Cook until the shrimp are just heated through, about 2 minutes.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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