This Shrimp with Summer Corn and Tomato Stew is recipe that I first discovered from Chef Donald Link…it has a distinctive Cajun flair, but the tastes of Summer are what really make this dish sing. When you make this when farm stands are bountiful, use fresh corn, cut right from the cob, and tomatoes, cut into bite size pieces. Otherwise, frozen corn kernels and canned tomatoes work beautifully (go with a combo of San Marzano and petite diced). Just so wonderful!
Shrimp with Summer Corn and Tomato Stew
- 3 lbs of medium to large shrimp peeled and de-veined
- 1 cup 2 sticks unsalted butter
- 3/4 cup of all-purpose flour
- 2 medium yellow onions finely chopped
- 4 celery stalks chopped
- 1 large green bell pepper cored, seeded, and chopped
- 4 garlic cloves minced
- 2 ripe tomatoes and 1/2 can 28oz of San Marzano tomatoes, chopped
- 1 14 oz can of petite diced tomatoes
- 2 1/2 cups fresh or frozen corn kernels
- 5 cups of fish/seafood stock
- 2 tablespoons salt
- 2 fresh bay leaves
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon of smoked paprika
- 1/2 cup of Italian parsley chopped
- 1/4 cup of green onions white and green parts, chopped
Peel the shrimp
Melt the butter in a large, heavy pot (preferably a Dutch oven) over medium heat.
Whisk in the flour and cook, whisking almost constantly until the roux is a light peanut butter color and becomes fragrant, about 8 to 10 minutes.
Add the onions, celery, bell pepper, and garlic and cook, stirring, for another 5 minutes.
Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and smoked paprika and bring to a boil.
Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Stir in the peeled shrimp, parsley, and scallions.
Bring the stew back to a boil over high heat, then turn the heat to low and simmer for 20 minutes.
Remove from the heat, allow the stew to stand for about 15 minutes to really meld the flavors, and adjust seasonings, if desired.
Serve and enjoy!