Shrimp With Okra Recipes

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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

SHRIMP WITH OKRA



Shrimp With Okra image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds shrimp
4 cups water
1 tablespoon turmeric
2 tablespoons peanut oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chilies (or to taste)
Coarse salt and freshly ground pepper
1 pound okra
2 tablespoons peanut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh coriander leaves

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

RATATOUILLE WITH SHRIMP AND OKRA



Ratatouille with Shrimp and Okra image

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

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional

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.

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

OKRA SOUP WITH SHRIMP



Okra Soup with Shrimp image

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

1 pound medium shrimp
1 cup large-chopped carrots
1 cup large-chopped celery
1 cup large-chopped onions
1 tablespoon unsalted butter
Kosher salt
1 bay leaf
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter
2 cups corn (thawed if frozen)
2 cups frozen lima beans, thawed
1 cup diced fresh plum tomatoes
1 28-ounce can diced tomatoes
Kosher salt and freshly ground pepper
2 1/2 cups sliced okra (thawed if frozen)
1 teaspoon ground ginger
Juice of 1/2 lemon
Steamed rice, for serving (optional)

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.

FRIED SHRIMP AND OKRA



Fried Shrimp and Okra image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for frying
1 cup all-purpose flour
2 large eggs
1 1/2 cups fine cornmeal
2 teaspoons Cajun seasoning
1 teaspoon fresh thyme
3 cups fresh or frozen okra (thawed if frozen)
Kosher salt
24 large shrimp, peeled and deveined (tails intact)
3 large tomatoes, cut into wedges
Tartar sauce and lemon wedges, for serving (optional)

Steps:

  • Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  • Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
  • Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
  • Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.

SAZóN-SPICED SHRIMP AND OKRA



Sazón-Spiced Shrimp and Okra image

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

4 tablespoons grapeseed or other neutral oil
1 pound okra, stem ends trimmed, halved lengthwise
Kosher salt
1/2 small yellow onion, finely chopped (1/3 cup)
2 garlic cloves, sliced
1 jalapeño, thinly sliced
1 pound large shrimp, shelled and deveined
2 teaspoons sazón, homemade or store-bought
1/4 cup chopped fresh cilantro
1 lime, halved

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 OKRA CREOLE



Shrimp and Okra Creole image

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

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1/2 cup chopped green peppers
1/2 cup chopped fresh okra
3/4 lb. cooked cleaned small shrimp
1 can (14-1/2 oz.) crushed tomatoes, undrained
1/2 tsp. hot pepper sauce

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

SMOTHERED OKRA WITH SHRIMP--SLOW COOKER



Smothered Okra With Shrimp--Slow Cooker image

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

1/4 cup olive oil
3 cups chopped onions
1/2 cup chopped celery
3/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 teaspoon flour
1 tablespoon minced garlic
1 bay leaf, crushed
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth or 1/2 cup water
2 lbs sliced okra, fresh or 2 lbs frozen okra
1 lb peeled deveined shrimp, about 50-60 count

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

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 GUMBO WITH OKRA



Shrimp Gumbo with Okra image

I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Provided by XoJoMo

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h10m

Yield 10

Number Of Ingredients 11

1 ½ pounds uncooked medium shrimp
1 tablespoon Cajun seasoning, divided, or to taste
3 quarts water
1 medium onion, diced, divided
1 large green bell pepper, diced, divided
½ cup butter
½ cup all-purpose flour
1 tablespoon tomato paste, or more to taste
2 (14.5 ounce) cans diced tomatoes with green pepper and onion
1 pound okra, cut into 1/4-inch pieces
⅛ teaspoon Cajun-style crab boil seasoning, or to taste

Steps:

  • Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
  • Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
  • Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
  • Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g

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From foodwhirl.com


SHRIMP AND OKRA GUMBO - LOUISIANA COOKIN
2016-11-10 Instructions. In a large Dutch oven, heat oil over medium-high heat. Slowly whisk in flour; cook, whisking constantly, until a milk chocolate-colored roux forms. Add okra, onion, bell pepper, celery, and garlic. (Be careful, the hot roux may spatter.) Cook for about 10 minutes, stirring frequently.
From louisianacookin.com


CAROLINA FISH, SHRIMP, AND OKRA STEW WITH BLACK RICE RECIPE
Step 1. Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium. Remove from heat, and let stand 15 minutes. Pour mixture through a …
From foodandwine.com


CREOLE SHRIMP AND OKRA STEW RECIPE | WHERE NOLA EATS | NOLA.COM
2015-11-14 Peel and devein shrimp. Put heads and shells in a large stockpot and add water. Bring to a boil, lower heat and boil slowly 45 minutes …
From nola.com


SHRIMP WITH OKRA RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Shrimp and Okra Recipe - Soul.Food.com great www.food.com. 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 ...
From therecipes.info


OKRA STUFFED WITH SHRIMPS | COOKING | DINNER - TASTE LIFE
In a bowl, combine minced shrimp with minced ginger, minced green onion, ground pepper, salt, and Shaoxing wine. Mix well. Remove both ends of okra. Then remove center parts to make an okra tube. Using a pastry bag, pipe shrimp mixture into the okra tube, and place the shrimp tails at one end. Put the stuffed okra on a plate, and steam them in ...
From tastelife.tv


EASY SHRIMP SAUTé WITH OKRA AND TOMATOES | RECIPE | THE FRESH …
Remove shallot and shrimp mixture from skillet, place in a bowl and set aside. Reduce heat to medium, add smashed garlic and remaining 1 tbsp oil to skillet. Sauté until brown, about 2-3 minutes. Add okra and season with garlic powder, salt and pepper. Cook 5 minutes more. Add tomatoes, then add reserved shallot and shrimp mixture back to ...
From thefreshmarket.com


ONE-SKILLET SHRIMP AND OKRA - SIMPLE SEASONAL
2018-09-29 Transfer the cooked tomatoes to the bowl of okra and set aside. Reduce the heat to medium. Melt 1 Tbsp of butter in the skillet and then add the shrimp, minced garlic, and crushed red pepper. Cook for 2-3 minutes or until the shrimp is pink and cooked through. Add the tomatoes and okra back into the skillet and season with salt and pepper.
From simpleseasonal.com


DISCOVER OKRA SHRIMP RECIPE 'S POPULAR VIDEOS | TIKTOK
okra shrimp recipe 55.3M views Discover short videos related to okra shrimp recipe on TikTok. Watch popular content from the following creators: Rochel Madise(@roc_n_food), mariemarie6198(@uniquemarie93), Angie Marie(@angiemarie1982), Soul New Orleans(@soulneworleanskitchen), Marty’s House Of Food(@marquettebrown78), …
From tiktok.com


SHRIMP AND OKRA BOWL - SON SHINE KITCHEN
2019-05-29 Place the okra and bell pepper on the baking sheet and broil for 10 minutes. Take the pepper out and cover it to rest for 10 minutes, then dice. Meanwhile, in a medium bowl, combine the honey and creole seasoning and coat the shrimp. Add the shrimp to the pan with the okra and broil again for 8-10 minutes, flipping the shrimp halfway through.
From sonshinekitchen.com


SHRIMP & CHEDDAR GRITS WITH OKRA - CREATIVELY DELISH
2020-05-28 Creamy cheddar grits are served with tender and sweet sauteed shrimp, sliced okra, lacinato kale and sun dried tomatoes, for a truly delicious meal. This can easily be made plant-based as well! More... How to Make Shrimp & Cheddar Grits Plant Based. In their natural form, grits are a gluten free "grain" that is actually made from ground corn. Make sure to buy …
From creativelydelish.com


TRADITIONAL SHRIMP AND OKRA GUMBO | LOUISIANA KITCHEN & CULTURE
Increase heat to medium-high, bring to a simmer, adjust heatm and simmer for 20 minutes. Meanwhile, in a separate pan, smother diced tomatoes and fresh okra; finish with green onions and chopped parsley. Add to main pot and simmer for 45 minutes to 1 hour. To finish, quickly sauté shrimp in a separate skillet; when just done, add to gumbo and ...
From louisiana.kitchenandculture.com


SHRIMP AND OKRA GUMBO | FIRST...YOU HAVE A BEER
2019-03-14 Add the shrimp. After 30 minutes, uncover the stock pot and bring back to a boil. Add the shrimp a few at a time by hand, stirring in between each addition. Add the rest of the Herbs and Spice Blend and the parsley. Add the shrimp a few at a time. Toss in some more Herb and Spice Blend and the parsley.
From sweetdaddy-d.com


SHRIMP AND CHEESE GRITS WITH OKRA | RACHAEL RAY IN SEASON
Transfer the shrimp mixture to a bowl; wipe out the skillet. Step 3. In the same skillet, heat the olive oil over high heat. Season the okra with salt and pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots, about 3 minutes; drain on paper towels and season with salt. Step 4.
From rachaelraymag.com


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