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Soups and Stews | |
| Shrimp Stock Click Here2 cups of shrimp (shells used in stock recipe) 2 tablespoons olive oil 2 garlic cloves, minced 1 large onion, chopped 1 medium green bell pepper, chopped 2 tablespoons unsalted butter 2 cups fresh or thawed frozen corn 2 cups thawed frozen lima beans 1 cup diced fresh Roma tomatoes One 28-ounce can diced tomatoes Kosher salt and freshly ground black pepper 2 1/2 cups sliced fresh or thawed frozen okra 1 teaspoon ground ginger Juice of 1/2 lemon Steamed rice, for serving, optional | |
| Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced 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, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through. Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice). | |
Unrated | |
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