Limpin Susan Okra Shrimp And Rice Recipes

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B.J. DENNIS'S OKRA STIR-FRY WITH RICE



B.J. Dennis's Okra Stir-Fry With Rice image

Limpin' Susan is often called the wife of Hoppin' John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin' Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.

Provided by Kim Severson

Categories     dinner, weekday, grains and rice, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

1/4 cup cooking oil (coconut oil works well, but any neutral oil will do), plus more if needed
2 cups sliced fresh okra (1/2 pound), about 1/2-inch thick
1/2 cup finely chopped onions
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 to 3 fresh hot peppers, such as bird's eye or habanero, added to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked long-grain non-aromatic rice, such as Carolina Gold (about 3/4 cups uncooked; leftover rice is good)

Steps:

  • Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
  • Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 125 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP AND OKRA GUMBO



Shrimp and Okra Gumbo image

I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

2 pounds medium shrimp - peeled and deveined
salt and pepper to taste
cayenne pepper to taste
½ cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
½ cup chopped celery
½ cup chopped green bell pepper
12 cups water
½ cup chopped green onions

Steps:

  • Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
  • Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g

LIMPIN SUSAN



Limpin Susan image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

3 slices thick-cut bacon, cut into strips
2 pounds medium shrimp, peeled and deveined
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups sliced fresh okra or thawed from frozen
1 teaspoon freshly squeezed lemon juice
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic. Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet. Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.

LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)



Limpin' Susan (Okra, Shrimp, and Rice) image

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

1/4 cup green bell pepper, diced
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 lb okra, stems and tips removed, sliced 1/4 inch thick
1 lb shrimp, peeled and deviened tails removed
3 tablespoons vegetable oil
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon salt
ground black pepper, and or cayenne pepper, to taste

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!).

SHRIMP AND OKRA



Shrimp and Okra image

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

2 -3 tablespoons butter or 2 -3 tablespoons margarine
1/2 teaspoon dried thyme
1 1/2 cups diced onions (1/4 - 1/2 inch)
2 bay leaves, broken in half
1 teaspoon minced garlic
2 (18 1/8-21 3/4 ounce) cans diced tomatoes
1 cup water
2 (1 lb) bags of sliced frozen okra
1 1/2 lbs of peeled and deveined shrimp, use gulf shrimp for the best flavor
salt and pepper
cooked rice

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

EASY CREOLE OKRA AND SHRIMP



Easy Creole Okra and Shrimp image

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

2 tablespoons olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)

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

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