
Shrimp with Summer Corn and Tomato Stew
Ingredients (19)
- 3 lbs medium to large shrimp
- 1 cup unsalted butter
- 3/4 cup all-purpose flour
- 2 medium yellow onions
- 4 celery stalks
- 1 large green bell pepper
- 4 cloves garlic
- 2 ripe tomatoes and 1/2 can San Marzano tomatoes
- 1 14 oz can petite diced tomatoes
- 2 1/2 cups fresh or frozen corn kernels
- 5 cups of fish/seafood stock
- 2 tbsp salt
- 2 fresh bay leaves
- 1 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp smoked paprika
- 1/2 cup Italian parsley
- 1/4 cup green onions
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at How To Feed A Loon