Shrimp Stew With Kabocha Squash And Okra Food

KABOCHA SQUASH AND SHRIMP SOUP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
• Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

SHRIMP STEW WITH KABOCHA SQUASH AND OKRA

Steps:

• Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.
• Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.
• Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.
• Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.
• Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: 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).

SHRIMP AND OKRA

Steps:

• Heat oil over medium heat in a deep, heavy pot until very hot.
• Add onion and sautee until translucent.
• Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
• Add tomatoes and water, and heat until the edges begin to boil.
• Add the frozen okra and stir.
• Cover the pot.
• Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
• Okra will be"done" when it turns bright green in color.
• Taste for salt and pepper and correct at this point.
• When the okra is bright green, add the shrimp, stirring to combine.
• Cover again and heat about 5 minutes.
• Uncover, and stir again checking for"doneness".
• The dish will be"done" when shrimp is opaque and firm.
• Serve over hot rice.
• Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
• Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
• This dish tastes great with a dash or two of hot pepper sauce.

EASY CREOLE OKRA AND SHRIMP

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

SHRIMP STEW

Steps:

• In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.