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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.
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.

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