Shrimp, Corn, & Tomato Stew - Picture Thread ***Added Full Recipe***

Go easy on me. My first picture thread.

Shrimp, Corn, & Tomato Stew

quote:

---

4 pounds medium (16-20 count) shrimp
1 cup (2 sticks) butter
3/4 cup all-purpose flour
2 medium onions, finely chopped
4 celery stalks, finely chopped
1 large green bell pepper, cored, seeded, and finely chopped
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (14-ounce) can diced tomatoes
1 1/2 cups fresh or frozen corn kernels
5 cups shrimp stock or chicken broth
2 tablespoons salt
2 bay leaves
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1/2 bunch Italian parsley, finely chopped
1 bunch scallions (white and green parts), finely chopped

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 constantly, 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.

---

Started out by making a shrimp stock. Took the shells and tossed them around in some olive oil for bit along with some onion, celery, carrots, garlic, pepper, and paprika.



Added some bay leaves, white wine, and water. Brought to a boil and let simmer for another hour or so.



Made a light roux for the base of the stew



Veggies chopped and ready. Onion, garlic, bell pepper, and celery.



Veggies cooking a little bit



Next added the seafood stock, diced tomatoes, corn, basil, thyme, pepper, paprika, salt, and a couple of bay leaves. Brought it to a boil and them simmered for another hour.





Then in with the shrimp, italian parsley, and green onion



Brought it to another boil and then simmered for another 20 minutes



The finished result