Curried Shrimp Rice And Okra Soup Recipes

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

CURRY SHRIMP AND RICE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

CURRIED SHRIMP, RICE, AND OKRA SOUP

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.

OKRA SOUP WITH SHRIMP

Steps:

• Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
• Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

SHRIMP WITH OKRA

Steps:

• Peel the shrimps. Simmer their shells for 10 minutes in the water. Strain, reserving the water. Bring the water to boil, add the shrimps and turmeric and simmer for about three minutes, or until the shrimps are barely cooked. Strain, reserving the shrimp water. Set the shrimps aside.
• Meanwhile, heat the peanut oil and gently saute the onion and garlic until they are soft. Add the cumin, ground coriander and ground chilies. Saute for one to two minutes, stirring. Pour in the shrimp cooking water and stir. Simmer the ingredients for about 20 minutes, or until the sauce has thickened, stirring frequently. Season the mixture to taste with salt and pepper.
• While the sauce is reducing, saute the okra in the peanut oil. Sprinkle with the ground cumin and ground coriander, and saute over moderate heat until lightly browned and tender.
• Add the shrimps and okra to the shrimp sauce. Heat through and correct seasoning. Sprinkle with coriander leaves and serve.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

CURRIED SHRIMP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

ROASTED TOMATO SOUP WITH CURRIED SHRIMP AND RICE

Steps:

• Heat a grill until hot. Rub the shrimp with curry powder on both sides. Place the shrimp on metal skewers or wooden ones that have been soaked in water. Grill the shrimp until they turn opaque. Season with 1/4 teaspoon of the salt and pepper to taste. Set aside.
• Preheat the oven to 450 degrees. Rub the tomatoes with the olive oil and place in a roasting pan. Roast for 30 minutes, turning the tomatoes once. Pass the tomatoes through a food mill. Place in a saucepan over medium heat and stir in the rice, the grilled shrimp, the cumin, coriander, cinnamon, cayenne and the remaining salt. When the soup is heated through, ladle among 4 bowls. Sprinkle with cilantro and lemon rind. Serve immediately.

LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)

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!).

CURRIED SHRIMP AND NOODLE SOUP

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.