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Categories:
okra vegetable oil tomatoes yellow onion celery salt cayenne bay leaves thyme shrimp shrimp parsley onion
Viewed: 57 - Published at: 9 years agoIngredients
- 2 lbs okra
- 1/4 cup vegetable oil
- 2 cups chopped peeled and seeded fresh tomatoes or 2 cups chopped canned tomatoes
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 3/4 teaspoons salt
- 1/2 teaspoon cayenne
- 5 bay leaves
- 1/2 teaspoon dried thyme
- 2 quarts shrimp stock or 2 quarts water
- 2 lbs medium shrimp, peeled and deveined
- chopped parsley (to garnish)
- thinly sliced green onion top (to garnish)
Method
- Wash the okra in cool water.
- Remove the caps and tips and cut into 1/4-inch rounds.
- Heat the oil in a large pot over medium-high heat.
- Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
- Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Add the salt, cayenne, bay leaves, thyme and water.
- Stir and bring to a boil.
- Reduce the heat to medium and simmer, uncovered, for 15 minutes.
- Add the shrimp and cook, stirring occasionally, for 30 minutes.
- Remove the bay leaves and serve in deep bowls.
