Recipe by Sherrybeth
Recipe Compliments of: Peter Vazquez, chef and co-owner, Mariso --- Received from the Crescent City Farmer's Market, New Orleans. I had a sample of this at the Market one day and decided to make a pot of it a couple of weeks ago (much to a few friends delight). They devoured the whole pot in one sitting.
- 3 tablespoons cooking oil
- 1 lb shrimp (medium, uncooked)
- 3 teaspoons salt
- 1 onion, chopped
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground cumin
- 1 dash Tabasco sauce
- 1 1⁄2 lbs butternut squash (peeled, halved lengthwise, seeded and cut into 1-inch cubes)
- 1 1⁄4 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 (about 2)
- 2 cups whole kernel corn
- 2 quarts water
- 1 cup heavy cream (or milk for a lighter version)
Directions See How It's Made
- 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.