Corn and Shrimp Stew

Published on January 3, 2019 | By
Corn and Shrimp Stew

This is a classic New Orleans dish and no one makes it better than my mom.I had to follow her around the kitchen and take notes to get this treasured family recipe.

To really achieve the depth of flavor you must make a shrimp stock. No shortcuts! This will make the difference between a mediocre seafood stew to a most excellent stew with great depth and complexity.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Shrimp Stock
  • 3 lbs of fresh shrimp, preferably with heads
  • 2 TBSP butter
  • 21/2 qts water
  • 2 carrots
  • 2 stalks celery
  • 1 large onion
  • 4 cloves garlic, smashed
  • 1 tsp thyme
  • ¼ tsp salt
  • ½ tsp black peppercorns
  • 4-5 sprigs parsley
  • ½ lemon squeezed and added to pot
  • Shrimp and Corn Stew
  • 5 ears of corn, scrape kernels from the cob into a bowl, saving the milky juices
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 stalk of celery, chopped
  • 4 TBSP butter
  • 2-3 large Creole tomatoes ( or your favorite homegrown local tomato), seeded and chopped or 1 large can (14oz) of Italian tomatoes, seeded, drained and chopped
  • 3 lbs peeled shrimp
  • salt and pepper to taste
  • 1 tsp thyme
  • 1 tsp smoky, mild paprika
  • a pinch of cayenne or creole seasoning
  • 2 TBSP chopped parsley
  • 6 green onions, minced
  • 3 cups shrimp stock

Instructions

  1. For Shrimp Stock, Peel shrimp, reserving heads and peelings in a large bowl.
  2. Roughly chop all vegetables.
  3. Melt 2 TBSP butter in a stock pot, add shrimp shells and saute over medium to high heat, stirring constantly until they turn a beautiful pink color. Then, add all vegetables, herbs, seasonings and lemon juice and lemon.
  4. Add 21/2 quarts of water and bring the mixture to a boil. Reduce heat and simmer for 45-60 minutes.
  5. Place a sieve or strainer over a large bowl and pour stock through the sieve reserving the shrimp stock until needed. You may freeze the leftover stock and save it for your next seafood adventure that requires seafood stock.
  6. For Shrimp and Corn Stew, Melt 4 TBSP butter in a cast iron pot or Dutch oven. Sauté onions, garlic, celery and bell pepper until wilted but not brown.
  7. Add corn and milky juices and mix in with other ingredients. Add tomatoes and shrimp and herbs and cook over low fire until shrimp are pink for about 10 minutes.
  8. Add 3 cups of hot shrimp stock. Continue to simmer gently for 10-15 more minutes.
  9. Season with salt and pepper and 1 TBSP of the parsley and half of the green onions. Can serve over rice in a bowl and garnish with remainder of the parsley and green onion. Seves 6 entree size bowls or 8 cups for an appetizer.
  • Servings : 6 entree size or 8 appetizer size bowls
  • Ready in : 2 Minutes
  • Recipe Type : ,
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