Cajun Shrimp Corn Tomato Stew

• 4 pounds medium (16-20 count) shrimp, preferably with heads and shells
• 1 cup (2 sticks) butter
• 3/4 cup all-purpose flour
• 2 medium onions, finely chopped
• 1 large green bell pepper, cored, seeded, and finely chopped
• 4 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups fresh or frozen corn kernels
• 5 cups shrimp stock
• 2 tablespoons salt
• 2 bay leaves
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/2 bunch Italian parsley, finely chopped
• 1 bunch scallions (white and green parts), finely chopped

1. Peel the shrimp.
2. 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.
3. 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.
4. 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.

shrimp, butter, flour, onions, green bell pepper, garlic, tomatoes, tomatoes, corn kernels, shrimp, salt, bay leaves, basil, thyme, ground black pepper, paprika, italian parsley, scallions

Taken from www.epicurious.com/recipes/member/views/cajun-shrimp-corn-tomato-stew-50031007 (may not work)