Peruvian Shrimp And Corn Chowder Recipes

Steps:

• Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
• Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
• Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

Steps:

• 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 and the remaining teaspoon of salt.
• Cook until the shrimp are just heated through, about 2 minutes.