EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO
Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.
Provided by sherman44444
Categories Gumbo
Time 1h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
- Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
- To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.
Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4
CRAB AND SHRIMP GUMBO WITH OKRA
My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.
Provided by Tiffany Alessi Carter
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
- Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
- Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
- Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
- Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.
Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g
BEST CREOLE SHRIMP AND OKRA GUMBO
This is a really tasty gumbo that is also easy to make. For more authentic taste you can add 1/4 cup of Gumbo Filé Powder spice before you serve. I hope you get to enjoy this as much as we do! Note: If this is too mild for your taste you can add some hot sauce as you serve. I made this for my 1 year old and I had to cut down on the spice.
Provided by Nadia Melkowits
Categories One Dish Meal
Time 1h50m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 18
Steps:
- Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
- Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.
SHRIMP AND OKRA
This is a simple, low calorie, nutrient packed, flavorful recipe for okra. It's my husband's favorite.
Provided by kit in NO
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a deep, heavy pot until very hot.
- Add onion and sautee until translucent.
- Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
- Add tomatoes and water, and heat until the edges begin to boil.
- Add the frozen okra and stir.
- Cover the pot.
- Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
- Okra will be"done" when it turns bright green in color.
- Taste for salt and pepper and correct at this point.
- When the okra is bright green, add the shrimp, stirring to combine.
- Cover again and heat about 5 minutes.
- Uncover, and stir again checking for"doneness".
- The dish will be"done" when shrimp is opaque and firm.
- Serve over hot rice.
- Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
- Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
- This dish tastes great with a dash or two of hot pepper sauce.
Nutrition Facts : Calories 160.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 107.2, Sodium 493.4, Carbohydrate 16.3, Fiber 4.6, Sugar 8, Protein 15
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA
Steps:
- For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
- Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
- Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
- For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
- Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
- Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
- For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
- Place the cornmeal in a shallow baking dish and season with salt and pepper.
- Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
- Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
- In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
- Strain though cheesecloth or a fine strainer.
SHRIMP AND OYSTER GUMBO WITH OKRA
Steps:
- To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
- To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
- Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
- To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.
LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)
In the Charleston tradition and talltales says that this old favorite of the lowcountry is the wife of Hoppin John and her version of his dish with the charleston flavor of shrimp kicked in. It is a one pot meal that we all can appreciate. I prefer a red or orange bell pepper to give additional color
Provided by Shawn C
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
- Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
- Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
- Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
- Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
- Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
- Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).
SAZóN-SPICED SHRIMP AND OKRA
Fresh okra is wonderfully versatile, and searing it in a hot pan is one way to lend texture while preserving its shape. This dish comes together entirely within a large skillet; you'll work in stages to cook the okra and then the shrimp. A dusting of annatto-infused sazón adds aromatic and earthy flavors, and a tinge of spice. Finished with fresh cilantro and a squeeze of lime, this dish is perfect for a light evening meal or as part of any warm-weather menu.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the okra, cut sides down, and cook without stirring until golden brown, about 3 minutes. Sprinkle with 1/2 teaspoon salt, toss and cook until tender, about 1 minute more. Transfer to a plate. Heat 1 tablespoon oil in the skillet and repeat the cooking process with remaining okra and an additional 1/2 teaspoon salt.
- Lower the heat to medium and heat the remaining 2 tablespoons oil in the skillet (no need to wash). Add the onion and cook, stirring, until softened, about 1 minute. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the shrimp and sprinkle with the sazón. Cook, stirring occasionally, until the shrimp are just cooked through and the sazón toasts and becomes fragrant, about 3 minutes.
- Return the okra to the pan of shrimp and stir just to combine. Remove from the heat, add the cilantro and finish with several squeezes of lime.
SHRIMP AND SAUSAGE GUMBO WITH OKRA - AMERICA'S TEST KITCHEN
Make and share this Shrimp and Sausage Gumbo With Okra - America's Test Kitchen recipe from Food.com.
Provided by pizzamoon5-toss
Categories Gumbo
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
- Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.).
- Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes.
- Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.).
- Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.
CHICKEN, SHRIMP AND OKRA GUMBO
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Provided by PaulaG
Categories Gumbo
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
- In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
- Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
- Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
- Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
- Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.
SHRIMP AND OKRA GUMBO
This isn't your typical roux based gumbo. The okra is what thickens this gumbo - very traditional for the older generation of Louisiana. The real flavor from cooking down all the vegetables is fabulous. The tomato pulls it all together. By adding them at the end, the shrimp are cooked to perfection. Pure southern Louisiana...
Provided by Betty Campisi
Categories Seafood
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Mix okra, onions, bell pepper and celery in oil and smother for 30 minutes.
- 2. Add tomato sauce and water.
- 3. Add shrimp and season to taste.
- 4. Cook about 15 minutes. Can also add water, as needed, if consistency is too thick.
- 5. Serve with cooked rice.
CAJUN RICE SALAD WITH SHRIMP AND OKRA
In this salad, okra is cooked quickly to keep it from becoming mushy, yet long enough to release the natural thickeners that help form a salad dressing and keep the rice moist.
Provided by Serena Ball
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
- For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
- Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
- In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
- Stir the bell pepper and parsley into the rice salad and serve at room temperature.
SHRIMP AND OKRA GUMBO
This is a favorite of ours,great with some crusty French bread and butter.Serve over freshly cooked rice if desired. From a March 1984 issue of Bon Appetit that featured Paul Prudhomme and the recipes of K-Paul's restaurant in New Orleans. Pass the Tabasco, please!
Provided by Leslie in Texas
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients in small bowl for seasoning mixture.
- Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute.
- Add 2 cups okra and saute until brown, about 6 minutes.
- Stir onion, green pepper and celery into okra and cook 1 minute.
- Add butter and cook 1 minute.
- Mix in garlic and saute 1 minute.
- Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently.
- Add flour and remaining 2 tablespoons oil.
- Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes.
- Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan.
- Stir in remaining stock; boil 2 minutes, stirring frequently.
- Reduce heat and simmer 5 minutes, stirring occasionally.
- Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally.
- (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.).
- Add green onion to soup and simmer 3 minutes.
- Stir in shrimp and simmer until shrimp just turn pink, about 1 minute.
- Salt to taste and serve.
Nutrition Facts : Calories 214.8, Fat 16.7, SaturatedFat 5.1, Cholesterol 69, Sodium 834, Carbohydrate 9.7, Fiber 2.4, Sugar 1.8, Protein 7.7
SHRIMP AND OKRA GUMBO
This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy!
Provided by Mamas Kitchen Hope
Categories Gumbo
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all together in a large pot EXCEPT for rice and shrimp.
- Bring to boil then reduce and simmer for 1 hr 10 min stirring often. Add a little water if it gets too thick.
- Taste and adjust seasoning to taste.
- Add shrimp and cook 10 minutes.
- Discard bay leaves serve over rice.
Nutrition Facts : Calories 212.8, Fat 2, SaturatedFat 0.4, Cholesterol 95.2, Sodium 929, Carbohydrate 30.5, Fiber 1.1, Sugar 2.2, Protein 16.4
SHRIMP AND OKRA CREOLE
Green peppers, okra, crushed tomatoes, shrimp and hot pepper sauce are added to a prepared macaroni and cheese dinner for a hearty, Creole-style main dish.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Prepare Dinner in large saucepan as directed on package.
- Meanwhile, cook and stir green peppers and okra in nonstick skillet sprayed with cooking spray until crisp-tender.
- Add green pepper mixture to prepared Dinner along with the shrimp, tomatoes and hot pepper sauce; mix lightly. Cook on medium heat until heated through, stirring occasionally.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 130 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
SHRIMP, OKRA AND TOMATO GUMBO
Make and share this Shrimp, Okra and Tomato Gumbo recipe from Food.com.
Provided by Gingerbear
Categories Gumbo
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the okra in cool water.
- Remove the caps and tips and cut into 1/4-inch rounds.
- Heat the oil in a large pot over medium-high heat.
- Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
- Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Add the salt, cayenne, bay leaves, thyme and water.
- Stir and bring to a boil.
- Reduce the heat to medium and simmer, uncovered, for 15 minutes.
- Add the shrimp and cook, stirring occasionally, for 30 minutes.
- Remove the bay leaves and serve in deep bowls.
OKRA AND TOMATO SHRIMP & SAUSAGE GUMBO
This recipe is near and dear to my heart and stomach. My daddy made many dishes based off tomato sauce, garlic and onions. This recipe is no different but, feels very southern and New Orleans style. It's very easy to make and your family should love it.
Provided by youngexec_2003
Categories Gumbo
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Sautee sausage, garlic, bell pepper and onion in olive oil. Add all the seasoings except the fil`e and simmer. Then add tomato sauce and water. Let simmer a while longer. Then add bay leaf. Let simmer about 5 minutes and then add shrimp (cleaned and devained). Now add frozen Okra and canned corn (I like this combo though you can use both fresh). Let simmer about 10-15 minutes Taste for good salt taste, if okay, add gumbo file and stir good to mix in well. Turn off heat and let sit for a while. Serve over white rice with your favorite bread. Enjoy.
CURRIED SHRIMP, RICE, AND OKRA SOUP
Deep flavors and an unusual combination.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h27m
Yield 10
Number Of Ingredients 21
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
- Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
- Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g
LOWCOUNTRY OKRA AND SHRIMP KEBABS
Provided by Kardea Brown
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill for direct cooking over medium-high heat.
- Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
- Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
- Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.
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