Recipe courtesy of Peter Vazquez, chef and co-owner, Marisol, who'll be performing a special cooking demonstration at the Crescent City Farmers Market, Saturday, January 6, 2001. Marisol is located at 437 Esplanade Avenue
(phone: 943-1912; web site: www.marisolrestaurant.com).

Peruvian Shrimp-and-Corn Chowder

Servings: 4

In Peru, small streams wind their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

3 tablespoons cooking oil
1 pound unpeeled medium Louisiana shrimp
3 teaspoons salt
1 onion, chopped
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon ground cumin
Dash Tabasco sauce
1 and 1/2 pounds butternuts squash, peeled, halved lengthwise, seeded and cut into 1-inch cubes
1 and 1/4 pounds green cabbage (about 1 quart, 1/2 a small head), chopped
1 pound baking potatoes (about 2) peeled and cut into 1 and 1/2-inch chunks
4 ears corn, halved (or 2 cups of canned kernels)
2 quarts water
1 cup heavy cream (or milk for a lighter version)
1 cup frozen peas (optional)

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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Updated 6/22/2000
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