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Recipe Detail Page
Corn Stew with Shrimp
Summer 2006
This corn and vegetable stew has a flavourful broth and is best served in a bowl with a spoon as well as a knife and fork.
Serves 4
1 tbsp (15 mL) vegetable oil
1 bacon slice, finely diced
½ red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 red chili peppers, halved, seeded and thinly sliced
1½ cups (375 mL) chicken stock
12 small new potatoes, halved
4 cobs corn, shucked
1 lb (500 g) cleaned medium shrimp
2 lbs (1 kg) fava beans shucked, blanched and peeled
½ cup (125 mL) coriander leaves
Salt and freshly ground pepper
1. In a large frying pan with a lid, heat the oil over medium heat. Add the bacon and cook, stirring until the bacon begins to pop. Add the onion, lower the heat and cook until the onion softens.
2. Add the garlic, chili and 1 cup (250 mL) of the chicken stock; bring to a boil scraping the brown bits from the bottom of the pan. Add the potatoes, lower to simmer, cover and cook for 10 minutes or until the potatoes are just cooked.
3. Meanwhile, using a sharp knife, remove the kernels from the cobs. When the potatoes are almost cooked, add corn, shrimp and remaining chicken stock. Cover again and simmer another 10 minutes or until shrimp are cooked.
4. Uncover and stir in the fava beans and coriander, seasoning with salt and pepper. Serve in shallow soup bowls.
Serves 4
