Shrimp Maque Choux

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 ½ 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)

⅓ cup dry vermouth

1 cup fish or seafood stock, or clam juice

⅓ cup heavy cream

1 pound medium shrimp, peeled and deveined

Directions at marthastewart.com

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