Summer Shrimp Stew

PREP TIME: 45 MINUTES

Ingredients

• 2 tablespoons canola or olive oil
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 poblano pepper, chopped
• 1 quart Shrimp Stock (divided in half)
• 3 cups fresh or canned diced tomato (~2-3 medium to large tomatoes)
• 1 garlic clove, minced
• ½ teaspoon chopped fresh thyme leaves
• ½ pound okra, stemmed and sliced (about 2 cups)
• 2 teaspoons cider vinegar
• 1 cup fresh corn kernels, cut from the cob, or l cup frozen kernels
• 24- 28 shrimp (16-20 count; about 2 pounds), peeled and deveined
• Salt and pepper
• Hot sauce
• ¼ cup thinly sliced scallions
• 1 recipe No BS Rice

Instructions

1. Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, peppers, a pinch of salt, and cook, stirring, for about 5 minutes. 
2. Add half of the stock, tomatoes, garlic, and thyme and bring to a boil. 
3. In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking. Add the okra and sauté for 4- 5 minutes, tossing. 
4. When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture. 
5. Reduce the heat and simmer the stew for about 15 minutes (adding stock as necessary if the mixture thickens too much), then add the corn and shrimp and cook 5 minutes. 
6. Taste, and adjust the seasoning with salt, pepper, and hot sauce. 
7. Serve hot, over No BS Rice, sprinkled with sliced scallions.

(Adapted from Susan Spicer)