Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through. Cook until the shrimp begin to turn pink. 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. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes. Next, add the corn, lima beans and Roma tomatoes and mix together. Reserve the additional broth for another use.įor 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. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. (The stock may also be placed in airtight containers and frozen for up to several months.For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Cover and refrigerate for up to 3 days before using. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. In a large stockpot, heat the oil over medium- high heat. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain. Serve the stew in shallow bowls over hot white rice. Taste and adjust the seasoning if necessary. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Toss the shrimp with the remaining 1/2 teaspoon salt. The sauce is meant to be thick and rich but not pasty.) (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.Īdd the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Stir in the stock, little by little, and bring the sauce to a gentle boil. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time-it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. 1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock).1 to 1 1/2 pounds shrimp shells and heads.Steamed long- grain white rice, for serving.2 tablespoons chopped fresh parsley leaves.1/4 cup chopped green onion, green part only.2 pounds small or medium shrimp, peeled and deveined.3 large baking potatoes (2 1/2 to 3 pounds), peeled and cut into 2-inch pieces.1 1/4 teaspoons freshly ground black pepper.10 cups Rich Shrimp Stock (see recipe below).1/4 cup minced garlic (about 12 cloves).
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