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Ingredients

For the Stock
One large yellow onion
Shrimp Shells and Heads
One gallon cold water
One Carrot
Two ribs of celery

For the garnish
2 pablano peppers
2/3 cup of sweet (English) peas
Shrimp stock as needed to thin.
2 tsp. White balsamic vinegar

For the Stew
½ cup vegetable oil
½ cup flour
2 Tablespoons unsalted butter
1 cup diced bell pepper (yellow, green & red)
¾ cup diced shallots
½ cup diced celery
½ cup diced green onions (bottoms)
2/3 cup marsala wine
1 cup shrimp stock (see above), plus additional as needed to thin
Seasoning mixture
   1 Tbl. Paprika
   ¾ each of white, red (cayenne) and black pepper
   1 Tbl. Granulated garlic
   1 Tbl. Minced garlic
   1 tsp. Dried basil
   1 tsp. Dried thyme
1 cup diced tomatoes
1 cup fresh sweet (English) peas
1 cup Illini supersweet sweet corn, cut from cob
2 pounds Illinois prawn tails, cut into bite sized chunks.
2 pounds Illinois wild caught walleye, cut into eight portions.
8 large Illinois prawns, head on.
½ cup diced green onion tops

Cooking Method

For the Stock
Add all ingredients to a stock pot and bring to a boil. Reduce heat to a simmer and cook until reduced to a quart.

For the Pablano Sauce Garnish
Lightly oil the peppers and place into a 350 degree oven. Roast for ½ hour. Remove from oven and peel the skins. Discard the seeds. Place in a blender with the peas and puree. Add the vinegar. Puree, while slowly adding stock, until a smooth liquid is achieved.

For the Stew
In a twelve inch skillet, heat the oil until very hot. Add the flour and cook, whisking constantly until a peanut butter colored roux is achieved.

In one 14 inch skillet, melt to tablespoons of butter over medium high heat. Add the peppers, shallots and the white parts of the green onions and cook over medium heat. The goal is not to completely cook the vegetables, but to sweat some of the liquids from them. As the vegetables begin to wilt, add the marsala and the stock. Add the seasoning mix. Bring the mixture to a simmer and add the cream. Allow to simmer for five minutes. Whisk in the roux to thicken to a stew consistency. Add the tomatoes, corn and peas. Bring back to a simmer.

Add the cut shrimp tail meat, the walleye and the green onion tops and allow to simmer about eight minutes. While the stew simmers, quickly sear the heads – on prawns in 2 Tablespoons of butter and a little salt. Set aside, under foil. Now check the doneness of the seafood in the stew mixture. When the seafood in the stew is done, remove the walleye and keep warm.

Assembly
Ladle a portion of the stew into each of eight bowls, to a depth of ½ inch. Place a portion of walleye into the center of each bowl. Ladle more stew around each piece of walleye, so that it comes level with the top of the fish. Top the Walleye with a grilled head – on prawn. Layer a teaspoon of the Pablano sauce at Noon, 4 and 8 o'clock in the bowl. Serve immediately.

This is my take on a classic example of Italian “peasant” food. This recipe is my effort to take a sit down dinner item and turn it into a quick sandwich. Try to use wild gulf shrimp for this recipe, because the water content of farmed tiger shrimp is too high. Also, the farmed shrimp do not cook as well – they are a little flabby from laying around the farm pond being fed. Wild shrimp work for a living and have better muscle tone. You will want to use clam meat instead of whole clams to avoid grit. Finally, I suggest 10/20 count sea scallops – the U-10s are a little large to eat in one bite and it is a more pleasing dish with an abundance of scallops, rather than a few monsters.

Ingredients

For the Sauce
3 Tablespoons good olive oil
2 Tablespoon minced garlic
1 teaspoon Oregano
2 teaspoons dried basil
1 teaspoon thyme
½ teaspoon ground cayenne
1 12 ounce can of diced tomatoes with chiles
1 14 ounce can of diced Italian tomatoes, ideally packed with basil leaf
Tomato paste (as needed to thicken)
3/4 pound shrimp tails (24 count or larger) use Wild Caught American.
¾ pound clam meat
1/2 pound scallops
6 Tablespoons grated Peccorino Romano cheese, plus additional for garnish
Salt and pepper to taste
Fresh basil leaves, for garnish.

Six large hoagie rolls, partially split, so that it opens like a hinge.

Cooking Method

For the Sauce
Combine all spices.
If using fresh tomatoes, peel them now. If using whole tomatoes, chop them now. In any event, reserve their liquid.
If you cannot find pre-minced garlic peel several cloves and dice very fine, until you have 2 Tbl.
Peel the shrimp and remove the tails. If you wish, you may remove the sand vein with a sharp paring knife.

In a six to eight quart dutch oven, or heavy bottomed pan saute the garlic and the spices in the olive oil over medium- high heat, stirring constantly until garlic begins to soften, about 2 minutes. Add all chopped tomatoes, cook four more minutes or longer if needed to cook off their liquid. Stir until well incorporated, making sure that the mixture is not trying to stick to the bottom of the pan. Add shrimp and cook another 2 minutes. Add scallops and clam meat, cook another 2 minutes, or until shrimp turn bright pink. Turn off the heat and stir in the choose. Let the sauce rest two minutes.

While the sauce is resting, lightly toast the hoagie rolls.

With ladle, put a small layer of sauce in each hoagie roll. With tongs, equally divide the seafood between the rolls, top with the sauce and garnish with more grated cheese.