Recipe: Southern Shrimp Stew (using corn, brown rice and plum tomatoes)

SOUTHERN SHRIMP STEW

2 quarts cold water
2 Tbsp. salt-free crab and shrimp boil
2 ears fresh yellow corn
1 pound medium shrimp
1 tsp. canola oil
1 medium onion, chopped
1 large celery rib, cut in 1/2-inch slices
Pinch ground chipotle chile powder, or to taste
3/4 cup brown rice
4 ripe plum tomatoes, cut in 3/4-inch slices
1 Tbsp. reduced-sodium Worcestershire sauce
2 tsp. lemon juice
1 tsp. salt
4 tsp. chopped flat-leaf parsley, for garnish (optional)

Place water and crab boil in a large pot. Cover and bring to a boil over high heat. Add corn and cook uncovered for 3 minutes at a moderate boil.

Add shrimp and cook 3 minutes more (liquid may not return to a boil). Remove corn and set aside. Remove and shell shrimp, cover and set aside. Cut cooled corn from cobs and set aside. Strain liquid, reserving 6 cups.

Heat oil in a large pot over medium heat. Saute onion and celery until onion is translucent, 4 minutes.

Add chile pepper, rice, tomatoes, Worcestershire sauce, lemon juice, 1 teaspoon salt, and 4 cups reserved liquid. Bring it to a boil, reduce heat and simmer until the rice is tender but still soupy, about 35 minutes. (Add more reserved liquid if needed.)

Stir corn and shrimp into the stew. Heat at a low simmer until warm. Serve with parsley as garnish.

Makes 9 servings
Adapted from source: Dana Jacobi, the American Institute for Cancer Research