Summer Shrimp Stew
PREP TIME: 45 MINUTES
Ingredients
Instructions
(Adapted from Susan Spicer)
Ingredients
- 2 tablespoons cooking oil (avocado oil or olive oil)
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 quart Shrimp or Chicken Stock (divided in half)
- 4 cups fresh or canned diced tomato (~4 large tomatoes)
- 3 medium garlic cloves, minced
- ½ teaspoon chopped fresh thyme leaves
- ½ pound okra, stemmed and sliced (about 2 cups)
- 2 teaspoons cider vinegar
- 1 cup fresh corn kernels, cut from the cob, or l cup frozen kernels
- 24- 28 shrimp (16-20 count; about 2 pounds), peeled and deveined
- Salt and pepper
- Hot sauce
- ¼ cup thinly sliced scallions
- 1 recipe No BS Rice
Instructions
- Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, peppers, a pinch of salt, and cook, stirring, for about 5 minutes.
- Add half of the stock, tomatoes, garlic, and thyme and bring to a boil.
- In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking. Add the okra and sauté for 4- 5 minutes, tossing.
- When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture.
- Reduce the heat and simmer the stew for about 15 minutes (adding stock as necessary if the mixture thickens too much), then add the corn and shrimp and cook 5 minutes.
- Taste, and adjust the seasoning with salt, pepper, and hot sauce.
- Serve hot, over No BS Rice, sprinkled with sliced scallions.
(Adapted from Susan Spicer)
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