Shrimp, Corn and Tomato Stew

2 sticks butter

3⁄4 cup all-purpose flour

2 medium onions, finely chopped

4 ribs celery, finely chopped

1 large green bell pepper, finely chopped

4 garlic cloves, minced

1 (28-ounce) can diced tomatoes

1 (14-ounce) can diced tomatoes

21⁄2 cups fresh or frozen corn kernels

5 cups shrimp stock or low-sodium chicken broth

2 tablespoons salt

2 bay leaves

11⁄2 teaspoons dried basil

1⁄2 teaspoon dried thyme

1⁄2 teaspoon pepper

1⁄4 teaspoon paprika

4 pounds medium shrimp, peeled

1⁄2 bunch Italian parsley

1 bunch scallions, finely chopped

Melt butter in a large, heavy-bottomed pan over medium heat. Whisk in flour and cook, whisking constantly, until the roux reaches a light peanut butter color, 5 to 10 minutes. Add onions, celery, bell pepper and garlic and cook, stirring, for an additional 5 minutes. Stir in tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper and paprika. Bring to a boil. Reduce heat to low and simmer for 45 minutes, stirring occasionally. Stir in shrimp, parsley and scallions. Bring back to a boil over high heat. Turn heat to low and simmer for 20 minutes. Let stew stand, off heat, for 15 minutes, and adjust seasonings.

Serves 8.

Baked Ham and Asparagus

36 fresh asparagus spears, trimmed

6 thin slices prosciutto

6 slices baked ham, each about 1⁄4-inch thick

4 tablespoons butter, divided

3 tablespoons all-purpose flour

1⁄3 cup milk

Salt and pepper

1⁄8 teaspoon nutmeg


2 cups heavy cream

2 cups grated cheese, such as Gruyere, Swiss or Cheddar, divided

2 egg yolks

Preheat oven to 450 degrees. Place asparagus in a skillet and add enough water to cover and salt. Bring to a boil and simmer until barely tender, 3 to 4 minutes. Rinse and drain in cool water to prevent further cooking.

Place prosciutto slices on a flat surface. On each piece, place a slice of ham and then 6 cooked asparagus spears, crosswise, in the center. Roll up prosciutto and ham slices to encase the spears.

Heat 3 tablespoons of butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add milk, stirring rapidly with whisk. Add salt, pepper, nutmeg and Tabasco. Bring to a boil and simmer for 5 minutes.

Place cream, 1 cup cheese and egg yolks in a mixing bowl and blend with a whisk. Add cream mixture to saucepan. Bring just to a simmer, stirring, and remove from heat immediately.

Rub a baking dish with remaining 1 tablespoon butter. Place ham rolls in baking dish and spoon sauce over all. Sprinkle with remaining 1 cup cheese. Bake 10 minutes or until bubbling and browned. Run under broiler, if needed.

Horseradish Bloody Mary

1 (46-ounce) can tomato juice

2 cups vodka

2 tablespoons lemon juice

1 tablespoon horseradish

1 teaspoon Worcestershire sauce

Few shakes of Tabasco

3⁄4 teaspoon salt

Celery sticks

In a large pitcher, combine tomato juice, vodka, lemon juice, horseradish, Worcestershire, hot pepper sauce and salt. Chill several hours or overnight. Pour over ice and serve with a celery stick as an edible stirrer.

Lamb Stew

11⁄2 pounds stewing lamb, cut into 11⁄2-inch pieces

2 carrots, cut in 1-inch pieces

2 medium onions, sliced

2 green bell peppers, sliced

2 large tomatoes, chopped

1 teaspoon salt


Broil lamb until browned. Place in a saucepan with the vegetables. Cover and cook over low heat for 1 hour. If mixture seems dry, add tomato juice or bouillon.

Green Onion French Bread

2 loaves French bread

1 stick melted butter

2 tablespoons parsley flakes

3⁄4 cup finely chopped green onions

Slice bread lengthwise, almost through the loaf, leaving one side like a hinge. Combine butter, parsley and onions. Spoon mixture inside the loaves and wrap in heavy-duty aluminum foil. Place on grill until well heated.

Beef Stroganoff

1⁄2 cup minced onion

1⁄2 stick butter

1 pound ground beef

1 clove garlic, minced

2 tablespoons all-purpose flour

1 teaspoon salt

1⁄4 teaspoon pepper

1⁄4 teaspoon paprika

1 pound sliced mushrooms

1 can cream of chicken soup

1 cup sour cream

1 small can sliced water chestnuts

Fresh parsley, chives or dill

Sauté onion in butter until golden. Stir in beef, garlic, flour, salt, pepper, paprika and mushrooms and sauté 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and drained water chestnuts. Sprinkle with fresh herbs. Serve over buttered noodles, rice, mashed potatoes or toast.

NEMS Daily Journal

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