Shrimp, Butternut Squash And Corn Chowder

• 2 tablespoons Butter
• 1 pound Unpeeled Shrimp
• 2 teaspoons Salt
• 1 Onion, chopped
• 1 Jalapeno, minced
• 3 Garlic cloved, smashed and rough chopped
• 1/8 teaspoon Cayenne
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 2 dashes Tabasco
• 1 Tomato, parboiled, skinned and chopped
• 1 small Butternut squash, peeled, seeded and cut into 1"cubes
• 1/4-1/2 Head of Green Cabbage, shredded
• 2 Lg baking Potatoes, peeled and cubed
• 2 Ears of Corn, shucked and de-kernaled
• 1/4 teaspoon Fish sauce
• 1/4 teaspoon Rice vinegar
• 15 ounces Can of Lobster Stock
• 5.4 ounces Can of unsweetened Coconut Cream
• 2 cups Water
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Basil, minced

1. Preheat oven to 350. Toss squash in oil and roast in oven for 15 minutes or until just turning brown.
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. 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. Add coconut cream, fish sauce, vinegar, 1/2 tsp salt and corn. Cook for 5 minutes until shrimp is cooked through. Add basil. Serve.

butter, shrimp, salt, onion, garlic, cayenne, paprika, cumin, tomato, butternut squash, green cabbage, baking potatoes, fish sauce, rice vinegar, lobster, water, olive oil, fresh basil

Taken from food52.com/recipes/31014-shrimp-butternut-squash-and-corn-chowder (may not work)