Peruvian Shrimp-and-Corn Chowder

Name: Peruvian Shrimp-and-Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks; 680 grams small butternut squash (about , peeled, halved lengthwise, seeded, and cut into 1-inch cubes; 0 teaspoons cayenne; 3 Tbsps cooking oil; 4 ears of corn, halved; 567 grams 1/2 small head green cabbage (about , chopped (about 1 quart); 0 teaspoons ground cumin; 237 milliliters heavy cream; 1 onion, chopped; 1 teaspoons paprika; 3 teaspoons salt; 454 grams unpeeled medium shrimp; 1 Dash Tabasco sauce; 2 liters water

Peruvian Shrimp-and-Corn Chowder is a gluten free and pescatarian recipe with 4 servings. This recipe covers 44% of your daily requirements of vitamins and minerals. This main course has 703 calories, 34g of protein, and 36g of fat per serving. If you have cabbage, water, shrimp, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large pot, heat the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.

Ingredients you will need

Shrimp

Salt

Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Ingredients you will need

Shrimp

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Cumin

Onion

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Cabbage

Tabasco Sauce

Squash

Water

Corn

Equipment you will use

Pot

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.

Ingredients you will need

Shrimp

Cream

Peas

Salt

Wine Recommendation: We recommend the wines of Alsace again and again because they are so versatile, enhancing so many types of food. Here a pinot gris, nutty and rich, will have the body and flavor to beautifully highlight the soup.

Ingredients you will need

Pinot Gris

Soup

Wine

Equipment

Pot

Slotted Spoon

Ingredients

Servings:

454grams

baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks 680grams

small butternut squash (about , peeled, halved lengthwise, seeded, and cut into 1-inch cubes 0teaspoons

cayenne 3Tbsps

cooking oil 4

ears of corn, halved 567grams

1/2 small head green cabbage (about , chopped (about 1 quart)0teaspoons

ground cumin 237milliliters

heavy cream 1

onion, chopped 1teaspoons

paprika 3teaspoons

salt 454grams

unpeeled medium shrimp 1Dash

Tabasco sauce 2liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.