SHRIMP AND CORN STEW

Shrimp and Corn Stew

6 ears fresh white corn on the cob
1 stick unsalted butter, cut into pats
1 large white onion, diced
2/3 cup fresh celery, finely diced
4 cloves garlic, mashed
1/2 cup green bell pepper, finely diced
1 can Rotel tomatoes with chilies (10.5 ounce size)
2 cans crushed tomatoes with liquid
1 quart concentrated seafood stock, as needed
Cajun all-purpose seasoning, to taste
1 teaspoon fresh-ground black pepper
2-3 heaping tablespoons all-purpose flour
2 pounds medium-size fresh Louisiana shrimp, peeled and chopped
4 hard-boiled eggs
6 cups cooked and buttered rice
Minced flat leaf Italian parsley

Before you begin the dish, take a sharp knife and cut the kernels of corn off the cob and soak then briefly in cold water (for about 15 minutes or so).
While they are soaking, melt the butter in a heavy, high-sided, 12-inch, non-stock or anodized skillet and sauté the onions, celery, garlic, and bell pepper until they soften.
Next, stir in both the Rotels and the crushed tomatoes and combine them into the veggies.
At this point, add in the seafood stock—a little at a time—blending everything as you go.

This is also the time when you sprinkle in the Cajun seasoning along with the black pepper and fold them into the mixture as well.
Now increase the fire to medium high and bring the contents in the skillet to an easy boil. When the process is done, sprinkle in the flour, stirring as you add to keep it from getting lumpy. It should thicken the tomato gravy slightly.

Here is when you add the corn and stir it around completely to create a perfect blend.
When the mix is uniform cover the pot with a tight fitting lid. Complete this part of the recipe by reducing the fire to low and simmering the stew for about an hour and a half.

Then about 10 minutes before you’re ready to eat, drop in the shrimp, stir them briskly into the mixture, turn off the fire, remove the pot from the burner, cover it, and allow the residual heat to cook the shrimp until "just pink" and tender.
Do not overcook the shrimp or they will turn rubbery!
To serve, chop up the hard-cooked eggs to the same consistency you’d use to make tuna salad, drop them into the stew, and gently fold them in!
All that’s left is to spoon it all out over a mound of hot, steamed buttered rice and top with a touch of finely minced parsley.
For the coup d’ grace, a cold Romaine salad with olive salad dressing turns this recipe into a favorite Southern meal! Oh, yeah—a few hot buttered pistolettes only adds pizzazz to the presentation.
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Chef’s Hint: If fresh corn is not available, this recipe can be prepared with frozen corn (especially shoe peg corn). If possible, try to avoid using canned corn—too much crunchy texture is lost when using canned corn.