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