Recipe by Anna Gill
Servings: 4, generously
1 tablespoon plus 1 teaspoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large leek, white and tender green part only, finely diced
1 celery rib, peeled and finely diced
1 garlic clove, minced
4 ripe plum tomatoes or kumatoes, coarsely chopped & drained in a sieve
1 teaspoon finely grated lemon zest
1 tablespoon thyme leaves
1 tablespoon chopped flat-leaf parsley
1 cup corn kernels
½ cup bottled clam juice
1 cup white wine
3 tablespoons tomato paste
½ tablespoon Old Bay seasoning
24 to 28 large shrimp, shelled and deveined
½ pound Andouille, Chorizo or Chorico sausage, cut into ½ inch rounds
Salt and freshly ground pepper
½ lemon, thinly sliced
Pea shoots or green micro-sprouts for garnish
4 servings of rice or 4 thick slices of grilled country bread
1. In a large enameled cast-iron casserole, melt 1 teaspoon of the butter in the olive oil. Add the leek, celery and garlic and cook over low heat until softened, about 5 minutes.
2. Add the tomatoes, lemon zest, thyme, parsley, corn, clam juice, white wine, tomato paste and Old Bay seasoning and bring to a boil. Lower the heat, cover and simmer until the corn is almost tender, about 5 minutes.
3. Add the sausage, cover and simmer until the sausage is heated through.
4. Add the shrimp and cook while stirring until they are just pink, about 2 to 3 minutes.
5. Remove from the heat, stir in the remaining 1 teaspoon of butter and season with salt and pepper. Ladle the stew into bowls, garnish with the lemon slices and shoots or sprouts and serve with rice or grilled bread.
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