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Cathy's Shrimp, Corn, and Tomato Stew

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"When I was growing up, the two most popular soups were gumbo and this shrimp and corn stew. Since we always had so much shrimp in our household, this was a common meal for us, and it is probably one of the first dishes I ever made. There are many different recipes out there for this stew, and while not every one uses a roux, I find the roux gives the stew more character and depth. The season will determine whether you make this recipe with fresh tomatoes and corn or canned or frozen varieties. My mother-in-law, Cathy Compton, makes hers with canned tomatoes and canned corn with excellent results; outside of summer, you'll get better results with frozen corn and canned tomatoes. But during the peak of summer, when the corn is sweet and the tomatoes are red and juicy, fresh is the way to go. This recipe will feed at least eight people. My philosophy has always been that, if you're going to go to the trouble to cook something, make plenty for company or leftovers. Like most soups and stews, this dish is even better the next day. I love this hearty stew served over hot steamed rice, but that's the Acadian in me."

List of Ingredients

â—¦ 4 pounds medium (16-20 count) shrimp, preferably with heads and shells
â—¦ 1 cup (2 sticks) butter
â—¦ ¾ cup all-purpose flour
â—¦ 2 medium onions, finely chopped
â—¦ 4 celery stalks, finely chopped
â—¦ 1 large green bell pepper, cored, seeded, and finely chopped
â—¦ 4 cloves garlic, minced
â—¦ 1 (28-ounce) can diced tomatoes
â—¦ 1 (14-ounce) can diced tomatoes
â—¦ 2 ½ cups fresh or frozen corn kernels
â—¦ 5 cups Shrimp Stock
â—¦ 2 tablespoons salt
â—¦ 2 bay leaves
â—¦ 1 ½ teaspoons dried basil
â—¦ ½ teaspoon dried thyme
â—¦ ½ teaspoon ground black pepper
â—¦ ¼ teaspoon paprika
â—¦ ½ bunch Italian parsley, finely chopped
â—¦ 1 bunch scallions (white and green parts), finely chopped


Recipe

Peel the shrimp.

Melt the butter in a large, heavy-bottomed pot over medium heat. Whisk in the flour and cook, whisking almost constantly, just until the roux is a light peanut butter color and the aroma of the roux starts to fill the room, 5 to 10 minutes.

Add the onions, celery, bell pepper, and garlic and cook, stirring, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper and 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 stew to stand for 15 minutes to meld flavors, taste and adjust seasonings as desired, and serve.

Serves 8 to 10