3/8/2024 0 Comments Shrimp okra stew![]() ![]() Sauté, stirring frequently, until starting to look translucent, 3 to 4 minutes. Increase the heat to high and add the okra, the holy trinity (onion, bell pepper and celery), salt and remaining ½ teaspoon black pepper to the pan. ![]() Serve over rice, cauliflower mash or enjoy as is. Remove the thighs and set aside, leaving the fat and juices in the pan. Remove from heat, add hot sauce and chives. Add shrimp and cook for 4-5 minutes until they are pink and cooked through. ![]() The okra would have thickened the sauce slightly. Cook until softened, about 5 minutes.Īdd tomatoes, okra, stock, seasoning and paprika then simmer for 15-20 minutes until flavors meld and liquid is slightly reduced. Pour off some of the oil then add onion, celery, bell pepper and garlic paste. Add bacon, sauté for 5 minutes until cooked through and rendered. Stir constantly until the okra stops stringing. Not so optional: Fresh lemon juice to squeeze over before serving Sauté okra, onions, celery, bell peppers, and chopped garlic for approximately 30 minutes. Optional garnish: 1/2 cup chopped chives or green onion Reduce the sauce as much or little as you’d like until you’ve reached the desired consistency.Ģ cups pureed tomatoes (I love using Raos sauce for this, even though it’s marinara the flavor is great and it’s keto friendly because of low sugar content) In applications like stews or braises that very aspect can help thicken the sauce without the need for additional thickeners or carbohydrates. I never liked okra because as you well know, it can be slimy. My husband DJ grew up in New Orleans and has such a love for Creole and Cajun cooking, so I occasionally attempt. It has Spanish and French origins but has been adapted over the years with influence from Africa and beyond. This easy shrimp dinnner with okra and tomatoes was inspired by Shrimp Creole, a popular dish in New Orleans. ![]()
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