Dinner

Shrimp, Corn and Tomato Stew is for Dinner.

Shrimp, Corn and Tomato Stew takes 120 minutes to prepare.

Shrimp, Corn and Tomato Stew takes 120 minutes to cook.

Shrimp, Corn and Tomato Stew makes 16 servings.

The ingredients for Shrimp, Corn and Tomato Stew are:

Shrimp Stock:
1 TBL Canola oil
Shells and heads from 4 pounds raw shrimp
1 TBL Paprika
1 TBL Ground Black Pepper
1 small onion, quartered
1 small carrot
4 garlic cloves, crushed
1 rosemary sprig
8 Bay leaves
2 cups dry white wine
3 quarts water

Stew:
4 lbs medium shrimp raw (with heads and shells)
1 cup butter (unsalted)
3/4 cup all-purpose flour
2 medium onions, finely chopped
1 large green bell pepper, cored, seeded and finely choppped
4 garlic cloves, minced
4 cans rotel (tomatoes with green chilis)
2 1/2 cups fresh or frozen corn kernals
5 cups Shrimp stock (included in this recipe)
2 TBL salt
2 bay leaves
1 1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/4 tsp paprika
1/2 bunch Italian parsley, finely chopped
1 bunch scallions (white and green parts), finely chopped

Here is how you make Shrimp, Corn and Tomato Stew:

The first step is to peel and devein the shrimp. Separate the heads/shells from the shrimp as the first will be used in the stock and the second in the stew. Shrimp stock: Heat the oil in a large stockpot over high heat. When the oil begins to smoke slightly, add the shells, paprika and black pepper. Stir frequently for 2 mins until the shells crsip up and turn pink. Add the onion, carrot, garlic, rosemary and bay leaves. Cook, stirring for 5 mins. Add the white wine and bring to a boil. Reduce liquid by half (about 5 mins), then add water. Return the mixture to a boil, reduce the heat to low and simmmer, skimming off any foam or oil that rises to the surgance for 45 mins to an hour. Strain the stock, discard all solids and ladle into 1 qt containers. The stock can be refrigerated for 3-4 days or frozen up to 2 mos. Stew: Melt the butter in a large, heavy bottomed pan over medium heat. Whisk in the flour and cook, whisking almost constantly, just until the rouz is a light peanut butter color and the aroma starts to fill the room - 5-10 mins. Add the onions, bell pepper and garlic and cook, stirring, for an additional 5 minutes. Stir in the rotel, corn, shrimp 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 mins. Remove from heat, allow the stew to stand for 15 mins to meld flavors and adjust seasonings as desired. Number of Servings: 16Recipe submitted by SparkPeople user MRSDENVER.

The nutritional information for Shrimp, Corn and Tomato Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 323.1

• Total Fat: 14.9 g
• Cholesterol: 203.3 mg
• Sodium: 1,430.8 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.5 g
• Protein: 25.1 g