Stir the soup, then ladle into bowls or serve over rice. This quick and easy recipe is sure to have your guest wondering whats next. Cover and cook for an additional 10 minutes. How to cook shrimp and okra stew in 30 minutes. Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Add the okra, ground ginger and lemon juice and stir to mix cook until the okra and shrimp are cooked through, about 3 minutes. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the reserved shrimp and season with salt and pepper. While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the canned tomatoes and reserved 3 cups shrimp broth stir, cover, bring to a simmer and cook for about 20 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Cover and simmer over low heat about 15 minutes, or until the okra is soft and tomatoes have broken down somewhat. Stir soup well and allow it to simmer for 10 minutes. Bring to a simmer and stir in okra, Worcestershire, and cocktail sauce. Wait a few seconds then add chopped okra and spinach into the pot. Then pour in the pot of meat ( with stock), Taste sauce and season with salt, pepper and crayfish (to taste) Pour the blended okra into the soup and stir well. Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add pepper blend into oil and let it fry for 1 minutes. You will need 3 cups of the broth for the soup reserve the rest for another use. Simmer on low to medium heat for at least 1 hour. Add stock, tomatoes, vinegar, chicken, and all other dry ingredients. Stir constantly until okra stops stringing. In a large stock pot or dutch oven, add the sautéed vegetables and sausage and heat over medium high heat. Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes. Strain the broth through a fine-mesh sieve. Directions: In a 4-quart saucepan, heat oil over medium-high heat. 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. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Clean the shrimp shells under cold water, then transfer to a large pot. Make the shrimp broth: Peel and devein the shrimp refrigerate the shrimp for the soup.
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