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Peruvian Shrimp, Corn and Vegetable Chowder | BaconFatte.com

Peruvian Shrimp, Corn and Vegetable Chowder (II)

Version II: This version of the recipe is perfect for a dinner party. It includes a few more steps and somewhat bolder flavors, if you’re so inclined… All of which are totally worth it. Don’t forget to chill the wine!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Author Michele Phillips, BaconFatte.com

Ingredients

Marinade for the shrimp:

  • 1 – 1 ½ pounds fresh 26-30 count shrimp – peeled shells reserved, deveined, tails left on
  • 1 tablespoon olive oil I used extra light
  • 1 tablespoon white wine such as Sauvignon Blanc or Pinot Gris
  • ½ teaspoon granulated garlic
  • ½ teaspoon kosher salt

Homemade shrimp stock:

  • Shells from 1 – 1½ pounds of shrimp
  • 2 cups water
  • 1 cup white wine such as Sauvignon Blanc or Pinot Gris

For the chowder:

  • 3 tablespoons olive oil I used extra light
  • 2 - 3 teaspoons kosher salt divided
  • 1 large yellow onion rough chopped (about 2 – 2½ cups)
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground chipotle pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 – 32 oz. container seafood stock about 4½ cups; I used Swanson brand
  • 2 cups homemade shrimp stock recipe above
  • 4 ears of corn cut into 2” long pieces (about 4 pieces per ear)
  • 1 small butternut squash about 1½ pounds, peeled, seeded, and cut into 1-inch chunks (about 3½ cups)
  • 2 large Russet potatoes about 1 pound, peeled or not, and cut into 1 1/2-inch chunks
  • 1/2 small head green cabbage about 1¼ pounds, rough chopped (about 5 cups)
  • 1 cup coconut milk
  • 1 cup frozen peas optional
  • ¼ teaspoon red cracked pepper flakes optional

Instructions

For the shrimp:

  1. Peel, devein, and rinse shrimp and place in a small bowl. Add olive oil, white wine, granulated garlic, and kosher salt, and toss to coat. Cover and refrigerate for 20 - 30 minutes while you prep other ingredients.

For the shrimp stock:

  1. In a small, lidded sauce pan, simmer the shrimp shells, water and white wine over medium heat for 20 – 30 minutes, or until water and wine have reduced to about 2 cups. Discard shells, strain the shrimp stock, and set aside.

For the chowder:

  1. In a large, lidded pot or Dutch oven, add the olive oil and warm over medium heat.
  2. Add 2 teaspoons salt and the chopped onion. Stir well and cook about 1 minute.
  3. Add cayenne pepper, chipotle, smoked paprika, and cumin, and stir to combine.
  4. Add the seafood stock, homemade shrimp stock, corn cobs, squash, and potatoes to the pot. Stir well, cover the pot and allow to come to a boil for just a minute. Then, reduce the heat to medium/low. Stir and partially cover the pot, allowing it to simmer for about 10 minutes until potatoes are fork tender.
  5. Add the chopped cabbage, stir, and simmer for 5 – 10 minutes.
  6. Add the coconut milk and frozen peas, and stir until coconut milk is completely incorporated. Taste and add the last teaspoon salt if needed, and simmer on low for 10 more minutes.
  7. Finally, add the grilled shrimp. Stir well and simmer for a minute or two – just until shrimp are heated through.
  8. Serve warm in large bowls with big soup spoons and copious amounts of fresh, crusty bread. If there’s any wine left from cooking, serve that, too. If not, quickly open another bottle and enjoy.

Recipe Notes

*Recipe adapted from Food & Wine.