Peruvian Shrimp-and-Corn Chowder

I had a late night at school, so Seamus was on for making dinner. As I walked in the apartment, I smelled a sweet and savory aroma and I called out to Shea, "smells good!".

He promptly replied "It had better smell good after all the work I put into it!".

Seamus spent some time visiting Peru the summer before he and I met. I loved looking through his photos on facebook of him hanging out in hammocks and sliding down sand dunes when I was first starting to get to know him. I suspect that this trip had something to do with his choice of dinner tonight, a Peruvian dish that includes shrimp (which was on sale at the grocery store).

While the dish took Seamus longer than he would have liked to make, I thought it turned out well with sweet and spicy tastes that reminded me of Peruvian ceviche. He, however, didn't think it was worth the effort. Try it and you can decide!

Peruvian Shrimp-and-Corn Chowder

Courtesy of Food and Wine at http://www.foodandwine.com/recipes/peruvian-shrimp-and-corn-chowder

1. 3 tablespoons cooking oil
2. 1 pound unpeeled medium shrimp
3. 3 teaspoons salt
4. 1 onion, chopped
5. 1/4 teaspoon cayenne
6. 1/2 teaspoon paprika
7. 1/4 teaspoon ground cumin
8. Dash Tabasco sauce
9. 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
10. 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
11. 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
12. 4 ears of corn, halved
13. 2 quarts water
14. 1 cup heavy cream
15. 1 cup frozen peas (optional)

1. 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.
2. 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.
3. 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.