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.
RATATOUILLE WITH SHRIMP AND OKRA
Hailing from southern France, ratatouille is a stewed vegetable dish usually consisting of tomatoes, eggplant and summer squash. It's a dish I love to make, and you know I've gotta add my Low Country spin. So, I saute shrimp and okra and stir it in at the end. You're going to love it.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
- Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
- Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
- Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.
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 CURRY WITH YU CHOY AND KABOCHA SQUASH
Categories Leafy Green Shellfish Vegetable Sauté Seafood Shrimp Curry Squash Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
- Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
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 WITH OKRA
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 1334 milligrams, Sugar 3 grams, TransFat 0 grams
KABOCHA SQUASH AND SHRIMP SOUP
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.
Provided by Cynthia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g
SHRIMP STEW WITH KABOCHA SQUASH AND OKRA
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.
- Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.
- Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.
- Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.
- Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.
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