Okra Stew with Shrimp

This is a delectable spicy creole concoction and is so easy to prepare.

Okra Stew With Shrimp Ingredients

• 1 pound medium shrimp - peeled and deveined

• lime, juiced

• 4 tablespoons margarine

• 2 green bell peppers, seeded

• 6 tablespoons minced shallots

• 1 cup frozen corn kernels

• 1 cup chopped okra

• 3 tomatoes - blanched, peeled and chopped

• 1 tablespoon tomato paste

• teaspoon dried thyme

• 1 bay leaf

• salt and pepper to taste

• 1 green chile pepper

How to Make Okra Stew With Shrimp

1. Place shrimp in mixing bowl and squeeze lime juice on top, trying to coat shrimp evenly.

2. Heat butter in a stock pot and saute the green pepper with shallots or chives for 2 to 3 minutes. Mix in corn, okra, tomatoes, tomato paste, thyme, bay leaf and chili pepper. Season with salt and pepper and simmer for 10 minutes.

3. Add the shrimp, return to a boil and simmer for another 5 minutes. Remove bay leaf and chili before serving.

Okra Stew With Shrimp Nutritions

• Calories: 308.8 calories

• Carbohydrate: 23.1 g

• Cholesterol: 172.5 mg

• Fat: 13.3 g

• Fiber: 4.6 g

• Protein: 27.1 g

• SaturatedFat: 2.3 g

• ServingSize:

• Sodium: 336.6 mg

• Sugar: 7.3 g

• TransFat:

• UnsaturatedFat:

Okra Stew With Shrimp Reviews

• I personally had the urge to add more onion and I just had to add garlic. I couldnt see adding the corn as Im not very much of a corn lover. Its a great recipe.

• MMM This was very good and unique I made the following changes: canned corn, 2 cans of diced tomatoes, petite salad shrimp, and omitted bay leaf and chile pepper. I did add red pepper for the spice This was very good Thanks

• Disappointing. The vegetables were still cruncy - try cooking for 20 minutes before adding the shrimp. The flavors were a little uninteresting - probably could have used some garlic. I used canned corn, a large can of diced tomatoes, and more okra than the recipe called for, plus some red pepper flakes for some more heat.

• Okra, shrimp and corn - what could be better This definitely has to have garlic in it, at least at my house. I used stewed tomatoes with chilis instead of fresh and threw in a little white wine because I liked the idea. The only thing wrong with the instructions was the part about "chill before serving". It tasted too good to wait that long

• We love this recipe I change a few things though. We add summer sausage and chicken instead of shrimp. I also dice up a jalapeno or two and toss in the mix. I use onions instead of shallots and add an extra red bell pepper. After cooking it all up we serve it over rice...very tasty

• As an old cajun living in south louisiana, this stuff is horrid.

• Excellent I used canned tomatoes and that saved a lot of time. Garlic is a must. Enjoy

• Very tastey. I added red pepper flakes for some real heat, and some leftover chicken breast.

• Changed so many things around with this recipe, Im going to submit my own.

• This is a phenomenal base to make your own - but I wouldnt have liked it nearly as much if Id just followed directions. I sauteed the onion and pepper in the soup pot with olive oil for about 10 - 15 minutes to get them lightly browned and tender, then dumped in 5 diced roma tomatoes, 1 1/2 cups okra, and a cup mixed veggies (in place of corn, since thats what I had open). I also added a healthy dash of tomato sauce (probably about 1/3 cup). I added the thyme and covered with a lid and let it simmer on low for about 15 minutes before seasoning with salt and pepper, a little more lime juice, a couple dashes of hot sauce, and about a TBS canned diced mild chiles in place of the called for green chile. Served over rice. I wouldnt call it stew - it was pretty thick without much excess liquid but so delicious. We were fighting over leftovers.

• Awesome stuff, I changed it to mine but the main part is great.