Step 1
Cut the corn off the cob: cut the stem (larger) tip off to create a flat surface—stand the corn upright with the flat surface securely on the board, carefully shave off a side of kernels, rotate and continue until done; finally, scrape the cobs with the back of the knife to harvest the “milk” and remaining goodness

Step 2
Render the bacon in your largest sauce pan or casserole dish for 5 minutes, then add the celery, onion, garlic, and old bay and sweat gently for 10 minutes

Step 3
Add the potatoes, a large pinch of salt and enough water to barely cover the potatoes, cover the pan and simmer ten minutes

Step 4
Uncover, add tomatoes and corn and increase heat to reduce the mixture; go until the mixture is a bit wet but not soupy, 10 minutes or so

Step 5
Stir in the shrimp, remove from heat and pop the lid back on; let shrimp steam gently til cooked through, about 5 minutes.

Step 6
Lastly, finish with lemon juice and zest, scallion and parsley, taste and adjust the seasoning with black pepper or salt

Notes

**TIPS**

• if you don’t have old bay, substitute 1t smoked paprika, ¼ t cayenne, ½ t ground fennel, three rasps of nutmeg, and three dried bay leaves
• This recipe is great served over rice, grits or on toast
• You can opt for a more rustic dish by keeping the shrimp whole, cutting the vegetables into larger pieces and serving corn on the cob the side