Southern Shrimp Stew

• 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 (p. 229)
• 1 1/2 cups fresh or canned diced tomato
• 1 garlic clove, minced
• 1/2 teaspoon chopped fresh thyme leaves
• 1/2 pound okra, stemmed and sliced (about 2 cups)
• 2 teaspoons cider vinegar
• 1 cup fresh corn kernels, cut from the cob, or 1 cup frozen kernels
• 24-28 shrimp (16-20 count; about 1 1/2 pounds), peeled and deveined
• Salt and pepper
• Hot sauce
• 1/4 cup thinly sliced scallions
• 2 thinly sliced jalapenos, optional
• 2 tablespoons canola or olive oil
• Heads and shells from at least 1 pound shrimp
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 2 cups white wine
• 2 quarts water
• 3 tablespoons tomato paste
• 2 jalapenos, stemmed, seeded, and chopped
• 3-4 smashed garlic cloves
• Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves
• 1 teaspoon whole allspice
• 1 teaspoon whole black peppercorns
• (makes 2 quarts)

1. Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat.
2. Add the onion and peppers and cook, stirring, for about 5 minutes.
3. Add stock, tomatoes, garlic, and thyme and bring to a boil.
4. In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking.
5. Add the okra and saute for 45 minutes, tossing.
6. When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture.
7. Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes.
8. Taste, and adjust the seasoning with salt, pepper, and hot sauce.
9. Serve hot, sprinkled with sliced scallions and jalapenos.
10. Heat the oil over medium-high heat in a 1-gallon pot.
11. When the oil is almost smoking, add the shrimp heads and shells and stir.
12. Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 57 more minutes, stirring frequently.
13. Add all the other ingredients, whisking to mix in the tomato paste.
14. Bring to a boil, then reduce the heat and simmer for about 1/2 hour.
15. Let it cool; strain.
16. You should have at least 1 quart.
17. If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra.
18. If you have less, just add a little water.

olive oil, butter, yellow onion, red bell pepper, pepper, shrimp, tomato, garlic, thyme, okra, cider vinegar, corn kernels, shrimp, salt, sauce, scallions, olive oil, shrimp, onion, celery, carrot, white wine, water, tomato paste, jalapenos, garlic, bouquet garni, whole allspice, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/southern-shrimp-stew-383513 (may not work)