Cajun Shrimp Corn Tomato Stew Recipes

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Steps:

• Peel the shrimp. Melt the butter in a large, heavy-bottomed pot over medium heat. Whisk in the flour and cook, whisking almost constantly, just until the roux is a light peanut butter color and the aroma of the roux starts to fill the room, 5 to 10 minutes. Add the onions, celery, bell pepper and garlic and cook, stirring constantly, for an additional 5 minutes. Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, and paprika and bring to a boil. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Stir in the peeled shrimp, parsley, and scallions. Bring the stew back to a boil over high heat, then turn the heat to low and simmer for 20 minutes. Remove from the heat, allow stew to stand for 15 minutes to meld flavors, taste and adjust seasonings as desired, and serve.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
• Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
• Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
• Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
• Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.