SHRIMP AND OKRA GUMBO
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
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
OKRA SOUP WITH SHRIMP
This soup originated in West Africa. While you can add any protein to it, I like using shrimp because it pairs really well with the okra.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 10 servings
Number Of Ingredients 21
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.
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
SMOTHERED OKRA WITH SHRIMP--SLOW COOKER
This was just published today in the New Orleans Time Picayune. Sliced smoked sausage or cubed, cooked boneless chicken can be used instead of, or in addition to, the shrimp.
Provided by gailanng
Categories One Dish Meal
Time 3h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
- Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
- Serve over steamed rice.
Nutrition Facts : Calories 371.3, Fat 15.3, SaturatedFat 2.2, Cholesterol 142.9, Sodium 1118.4, Carbohydrate 35.2, Fiber 11.1, Sugar 11.1, Protein 22.6
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
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
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
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KARDEA BROWN’S OKRA SOUP WITH SHRIMP | SOUTHERN LIVING
From southernliving.com
Servings 10Total Time 1 hr 30 minsCategory Soup
- Prepare the Shrimp Broth: Peel and devein raw shrimp, reserving shells. Cover and refrigerate shrimp until ready to use. Rinse shells with cold water until clean. Place shrimp shells, 5 cups water, chopped carrot, celery, onion, butter, kosher salt, and bay leaf in a large stockpot. Bring to a boil over high, and boil, stirring occasionally, about 5 minutes. Reduce heat to medium-low, and simmer, covered with lid slightly ajar, until reduced to about 3 cups, about 45 minutes; skim off and discard any foam or other impurities that rise to the top. Pour broth through a fine mesh strainer into a bowl; discard solids.
- Prepare the Okra Soup: Heat a large gumbo pot or 5- to 6-quart Dutch oven over medium-high. Add olive oil, garlic, onion, bell pepper, 1 tablespoon of the butter, and 1 teaspoon of the salt. Cook, stirring often, until vegetables soften, 4 to 6 minutes. Stir in corn, lima beans, and plum tomatoes until well combined. Stir in canned diced tomatoes, reserved Shrimp Broth, and 2 teaspoons of the salt; bring to a boil. Reduce heat to medium-low, and simmer until mixture is slightly thickened, about 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved shrimp, and season with pepper and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the shrimp begin to turn pink, about 2 minutes. Add sliced okra, ground ginger, and fresh lemon juice. Continue cooking, stirring occasionally, until okra and shrimp are cooked through, about 2 minutes. Remove from heat.
- After soup has simmered 20 minutes, add shrimp-and-okra mixture. Cook until shrimp are heated through, 1 to 2 minutes. Season with remaining 1/2 teaspoon salt, and stir. Ladle into individual bowls. (If desired, spoon rice evenly into bowls before adding soup.)
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