Shrimp Okra Gumbo

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{"ops":[{"insert":"1 pound medium raw shrimp"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup plus 1 tablespoon vegetable oil, divided"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup all-purpose flour "},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 medium onion, chopped"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 small green bell pepper, chopped"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 cloves garlic, minced"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 cups water"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 can (14 ounces) tomatoes, cut-up, undrained"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon dried thyme leaves, crushed"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon ground red pepper"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 bay leaves (Turkish or other)"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"8 ounces fresh or frozen okra "},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"5 cups hot cooked rice"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"fresh herb sprig (2-4 inches) for garnish "},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. To peel shrimp, remove the legs by gently pulling them off the shell. Loosen shell with fingers, then slide off. \n\n2. To de-vein shrimp, with paring knife cut a shallow slit along back of shrimp. Lift out vein. (You may find this easier to do under cold running water.) Refrigerate until needed. \n\n3. To make a roux, cook and stir 1/4 cup oil and flour together in medium saucepan over medium-low to low heat 20 minutes or until mixture is a tannish-brown color; set aside. \n\n4. Heat remaining 1 tablespoon oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook and stir onion bell pepper and garlic until vegetables are crisp-tender. \n\n5. Stir in water, tomatoes with liquid, thyme, salt, red pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes. \n\n6. Wash okra; cut into 1/4-inch slices. \n\n7. Stir roux and okra into tomato mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 20 minutes, stirring occasionally. \n\n8. Add shrimp to gumbo and cook 5 minutes or until shrimp turn pink and opaque. Discard bay leaf. Serve gumbo over cooked rice. Garnish, if desired. \n\n"},{"attributes":{"italic":true},"insert":"Makes 5 servings. "},{"insert":"\n"}]}

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