Tuesday, September 23, 2008

Okra & Shrimp

I’m a proud member of a CSA.  It does have it’s surprises.  This is my second year doing it.  Last year, the first time we got okra I made fried okra.  The second time we got it I was like, “Oh crap…  My waistline can’t handle fried okra again!”  So I did some online digging for okra recipes.  I found one that I liked so much, I made it again the NEXT time we got okra, only the second time I made it with chicken!  It was good both ways, and it makes for good leftovers.  And it’s a great way to use these late summer veggies.  If you are scared of okra, all I have to say is, don’t be!  It can be delicious, I swear.


Okra & Shrimp

from Africhef.com
This Okra and Shrimp recipe should be served over rice.


1 lb young Okra pods
1 lb shrimp
4 large tomatoes
1 Onion1 green bell pepper
1/2 cup white wine
6 tbsp vegetable olive oil
2 tbsp lemon juice
2 tbsp parsely
finely chopped salt and pepper for seasoning, to taste


Top and tail the Okra pods, ie cut off the ends. Cut the pods into approximately 1/4 inch rounds. Peel and devein the shrimp. Pop the tomatoes into boiling water for 30 seconds, remove, peel and chop.Peel the onions and chop coarsely. Seed the bell pepper and chop coarsely.

Heat the oil in a large skillet until it begins to shimmer. Place the onion and bell pepper in the skillet and saute until the onion becomes translucent. Add all the other ingredients, except the shrimp and bring to the boil, reduce the heat immediately and simmer until the tomatoes are soft and done. Stir ocassionally.

Add the shrimp and continue cooking for about 4 minutes until the shrimp becomes opaque.

Serve over hot rice.

I love colorful meals!

As you cook it, the “slimy” in the okra combines with the tomato juices, wine, & lemon juice and really thickens up.  I’ve never made gumbo, but now I understand why okra is important in it!

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