Shrimp & Corn Delight (Print Version)
# Ingredients:
01 -
4 ears of corn, kernels cut off (2-3 cups).
02 -
2-4 green onions, sliced thin.
03 -
1/2 bell pepper, chopped into small pieces.
04 -
1 bunch fresh parsley, finely chopped.
05 -
1/4 cup of cooking sherry wine.
06 -
1/2 lb of diced bacon.
07 -
4 garlic cloves, crushed and minced.
08 -
2 stalks celery, chopped small.
09 -
1 medium yellow onion, about 1 cup, chopped.
10 -
8 tbsp of butter (one stick).
11 -
Salt and pepper, add as you like.
12 -
1 tbsp of Cajun seasoning.
13 -
1.5 lbs of raw shrimp, deveined and peeled.
14 -
1.5 cups water.
15 -
4 cups of shrimp stock.
16 -
1/2 cup plain flour.
17 -
2 cups of heavy cream.
# Instructions:
01 -
In a big pot or Dutch oven, fry the bacon on medium heat until it’s crispy. Take out some grease but keep about a spoonful in the pot.
02 -
Toss in the onion, celery, and bell pepper. Cook them until soft, then stir in the garlic, cooking for another minute.
03 -
Pour in the sherry wine, making sure to scrape up the bits stuck to the bottom. Add the butter and stir until it’s melted.
04 -
Add the flour, stirring nonstop to mix with the veggies. Keep stirring for about 5 minutes until the color turns golden brown.
05 -
Slowly pour in the shrimp stock while whisking, then add water. Let it all simmer gently, stirring every now and again, for 20 minutes.
06 -
Throw in the shrimp, corn, heavy cream, Cajun seasoning, salt, and pepper. Stir and let everything simmer until the shrimp are completely cooked and pink.
07 -
Sprinkle the chopped parsley and green onions into the pot. Taste and tweak the seasoning if needed.
08 -
Serve warm and top with extra parsley or green onion if you’d like.
# Notes:
01 -
For a kick, splash in some hot sauce or extra Cajun spices.
02 -
Fresh or frozen corn works well for texture and sweetness.
03 -
Make shrimp stock by boiling the shells with water, onion, and garlic for 20-30 minutes.