Southern Shrimp Stew

Name: Southern Shrimp Stew
Yield: makes 4 servings
Ingredients: 2 tablespoons canola or olive oil; 1 tablespoon butter; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 1 poblano pepper, chopped; 1 quart Shrimp Stock (p. 229); 1 1/2 cups fresh or canned diced tomato; 1 garlic clove, minced; 1/2 teaspoon chopped fresh thyme leaves; 1/2 pound okra, stemmed and sliced (about 2 cups); 2 teaspoons cider vinegar; 1 cup fresh corn kernels, cut from the cob, or 1 cup frozen kernels; 24-28 shrimp (16-20 count; about 1 1/2 pounds), peeled and deveined; Salt and pepper; Hot sauce; 1/4 cup thinly sliced scallions; 2 thinly sliced jalapeños, optional; 2 tablespoons canola or olive oil; Heads and shells from at least 1 pound shrimp; 1 medium onion, chopped; 2 celery ribs, chopped; 1 carrot, chopped; 2 cups white wine; 2 quarts water; 3 tablespoons tomato paste; 2 jalapeños, stemmed, seeded, and chopped; 3-4 smashed garlic cloves; Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves; 1 teaspoon whole allspice; 1 teaspoon whole black peppercorns

December 14, 2011

Shrimp and okra go together like oysters and artichokes (which is to say, they’re made for each other). And to my mind it’s no coincidence that corn and tomatoes are at their peak around the same time as the okra. In this recipe, they all find themselves swimming happily in a broth scented with allspice and thyme, and zippy with fresh jalapeños. If you are leery of that much spice in the broth, leave out the jalapeños and just serve some chopped up alongside, for the daring ones among you.

Cooks' Note

If you want to make this a complete meal, add diced cooked potatoes or sweet potatoes to the stew, or serve it over rice.

Recipe notes

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