I love Coastal
Living magazine. I love the ocean views, the beach-y cottages,
and the regional recipes containing all varieties of fish and seafood. So when I saw this recipe, last November, I knew that I had to try it. I tore the page from the magazine and, as a
reminder, placed it on top of my little jewelry armoire in the closet where I would
see it every day. And I did see it every
day. And when I would look at it I thought,
gee, that really looks good, I should make this. But I didn’t.
The recipe sat there for so long that eventually I had to dust it. Twice.
Finally, growing weary of the dusting and the guilt, I purchased the
needed ingredients (read: shrimp) and made it.
What took me so long?! This is
delicious!
1.
I always substitute
Melissa’s Fire Roasted Sweet Red Bell
Peppers in place of fresh
red peppers. I find fresh peppers almost
always overwhelm rather than compliment, plus I wanted the smoky taste.
2.
I used frozen corn
kernels over fresh, and chose Trader Joe’s (Trader Jose’s) Fire Roasted
Corn. I have become completely enamored
of this lately and have been adding it to everything.
3.
I did not have potatoes,
so eliminated them completely. I did not
miss them; you may. Instead I grabbed one of the containers of rice that I keep in the freezer (leftover from other dishes), warmed it, and placed a mound in the center of the bowl over which I poured the soup/stew.
4.
My seafood
seasoning of choice is Old Bay, so that is what I used.
5.
I’ve been adding a
few drops of hot sauce to everything savory this summer, so added about 4 drops
of Crystal Hot sauce.
This recipe is easy, delicious, and delightfully
seasonal. Do give it a try. 
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