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Shrimp Stew with Okra and Tomatoes

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"Every time that I make this, I pine for a return trip to Martha's Vineyard. After our pals Alan Zuschlag and Keith Miller were the high bidders for a house rental there, they invited us along for a week. The least we could do was make seafood stew one night (though I also had packed a freshly baked blueberry pie) with ingredients found up the road at the farmers' market in West Tisbury. Inspired by a stew I enjoyed at the sorely missed Elizabeth on 37th restaurant in Savannah, Georgia, I went looking for fresh okra, corn, and tomatoes. The shrimp came from a seafood truck parked nearby. Use what's available and in season here—zucchini or summer squash works well, as do a variety of peppers. Serve with crusty white bread."

List of Ingredients

â—¦ 4 thick slices smoky bacon, cut into ½-inch dice
â—¦ 5 small red potatoes, rinsed and cut into ½-inch dice
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 2 pounds large raw shrimp, peeled and deveined, tails removed
â—¦ Kernels from 4 ears of fresh corn (about 3 cups)
â—¦ 2 poblano peppers, seeded and cut lengthwise into very thin slices
â—¦ 1 medium yellow onion, halved crosswise and thinly sliced
â—¦ 5 garden-fresh tomatoes, cored and coarsely chopped
â—¦ 20 whole small fresh okra, tops trimmed slightly
â—¦ 2 teaspoons adobo sauce from canned chipotles
â—¦ 2 tablespoons ketchup
â—¦ 1 teaspoon smoked paprika
â—¦ 1 teaspoon kosher salt


Recipe

In a Dutch oven or other heavy-bottomed pot over medium-low heat, cook the bacon until browned but not crisp, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to drain on a paper towel-lined plate and reserve the rendered bacon fat for another use, if desired. Wipe out the pot.

Add 1 cup water and the potatoes to the pot and bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, or until the potatoes are fork-tender and the water has almost evaporated. Stir in the butter until melted and cook for 4 minutes.

Add the reserved bacon, the shrimp, corn, poblanos, onion, tomatoes, okra, adobo sauce, ketchup, smoked paprika, and salt, stirring well to combine. Cover the pot and increase the heat to high. Cook until the shrimp are pink throughout, about 5 minutes, stirring occasionally and scraping the bottom of the pan. Serve hot. Leftovers can be refrigerated for up to one day.

Serves 8 to 10