Ingredients
5 tablespoons unsalted butter
1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
1 small red onion, chopped (1 cup)
1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
5 thyme sprigs
Kosher salt and freshly ground pepper
4 ears corn, kernels and corn milk stripped (about 3 cups total)
1/3 cup dry vermouth
1 cup fish or seafood stock, or clam juice
1/3 cup heavy cream
1 pound medium shrimp, peeled and deveined
Preparation
Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
