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!
Now I made a few changes based upon what I had on hand and my personal/quirky preferences.
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.
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