Shrimp and Corn Chowder

Ingredients

1 tablespoons cooking oil

1 lb shrimp (medium, uncooked)

1 tsp of salt

1 onion, chopped 1/4

1 tsp cayenne

1/2 tsp paprika

1/4 tsp ground cumin

dash Tabasco sauce

1.5 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes)

1.25 lbs green cabbage, chopped (about 1 quart, 1/2 a small head)

1 lb baking potato, peeled and cut into 1 1/2-inch chunks (

2 cups whole kernel corn

1 quarts water

1 can of can coconut milk

Directions

1. In a large pot, heat the oil over moderate heat.

2. 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.

3. When the shrimp are cool enough to handle, peel them and set aside.

4. 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.

5. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil.

6. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

7. Add the coconut milk and simmer for 10 minutes. Stir in the peeled shrimp and the remaining teaspoon of salt.

8. Cook until the shrimp are just heated through, about 2 minutes.