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Southern Shrimp Stew




Source of Recipe


"Nana" to Bubbe & Alex

2 quarts cold water
2 Tbsp. salt-free crab and shrimp boil
2 ears fresh yellow corn
1 pound medium shrimp
1 tsp. canola oil
1 medium onion, chopped
1 large celery rib, cut in 1/2-inch slices
Pinch ground chipotle chile powder, or to taste
3/4 cup brown rice
4 ripe plum tomatoes, cut in 3/4-inch slices
1 Tbsp. reduced-sodium Worcestershire sauce
2 tsp. lemon juice
1 tsp. salt
4 tsp. chopped flat-leaf parsley, for garnish (optional)
Instructions:

Place water and crab boil in a large pot. Cover and bring to a boil over high heat. Add corn and cook uncovered for 3 minutes at a moderate boil. Add shrimp and cook 3 minutes more (liquid may not return to a boil). Remove corn and set aside. Remove and shell shrimp, cover and set aside. Cut cooled corn from cobs and set aside. Strain liquid, reserving 6 cups.

Heat oil in a large pot over medium heat. Sauté onion and celery until onion is translucent, 4 minutes. Add chile pepper, rice, tomatoes, Worcestershire sauce, lemon juice, 1 teaspoon salt, and 4 cups reserved liquid. Bring it to a boil, reduce heat and simmer until the rice is tender but still soupy, about 35 minutes. (Add more reserved liquid if needed.) Stir corn and shrimp into the stew. Heat at a low simmer until warm. Serve with parsley as garnish.