OKRA AND SHRIMP RECIPES

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SHRIMP GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Gumbo Recipe: How to Make It - Taste of Home image

A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 11 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1/4 cup canola oil
3 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
4 cups chicken broth
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 package (16 ounces) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 teaspoons gumbo file powder
Hot cooked rice

Steps:

  • In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 159 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 9g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING



Martha Rose Shulman's Roasted Okra Recipe - NYT Cooking image

My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves four

Number Of Ingredients 5

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Steps:

  • Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
  • Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
  • Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 98, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 280 milligrams, SugarContent 2 grams

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