RECIPE OF THE WEEK: Shrimp and Corn Stew

Before pollution, or the knowledge of it, small river shrimp were highly prized and were a main ingredient in smothered corn and other vegetable dishes. Corn and shrimp are common partners today. This shrimp stew can be eaten by itself or over rice, if desired.
CORN AND SHRIMP STEW
1 pound shrimp
6 ears fresh corn
2 tablespoons butter
1 tablespoon oil
2 tablespoons flour
1 large onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
3 cups shrimp stock
2 cups tomatoes, fresh or canned, chopped
Salt, pepper and Creole seasoning to taste
To make stock, peel shrimp and boil shells with 3
1/2 cups water for 30 minutes.
Slice kernels of corn off cobs with a very sharp knife
and scrape cobs with a dull knife. Set aside.
Heat butter and oil, add flour and cook, stirring constantly
to make a blond roux. Add chopped onion and
bell pepper and sauté until soft. Add garlic and cook 1
minute more. Add stock, tomatoes and seasonings,
cover and simmer for 10 minutes. Add corn and shrimp,
cover and simmer for 10 minutes. Serves 4 to 6.