Shrimp, Butternut Squash And Corn Chowder

1. 1

   Preheat oven to 350. Toss squash in oil and roast in oven for 15 minutes or until just turning brown.

2. 2

   In a large pot, melt butter and add shrimp and 1/2 tsp salt. Cook over med-low for about 4 minutes. Remove when shrimp have just turned pink but not cooked through all the way. Set and aside to cool, then peel skins.

3. 3

   Add 1 tbs of oil to pot, then add onion, cayenne, paprika, cumin, 1 tsp salt. After 4 minutes add garlic and jalapeno. Cook for approximately 1 minute more until onion and garlic are translucent. Add Lobster stock, potatoes., cabbage and water. Cover and cook for 10 minutes. Add squash and tomatoes. Cook 5 minutes more until potatoes are tender.

4. 4

   Add coconut cream, fish sauce, vinegar, 1/2 tsp salt and corn. Cook for 5 minutes until shrimp is cooked through. Add basil. Serve.

No additional tips available.