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Okra Stew with Shrimp

CORWYNN DARKHOLME

CORWYNN DARKHOLME

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

amyhunter
14

amyhunter

12/21/2004

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!

GEORGIEANNA COOKE
13

GEORGIEANNA COOKE

7/9/2003

I personally had the urge to add more onion and I just had to add garlic. I couldn't see adding the corn as I'm not very much of a corn lover. It's a great recipe.

Alex
12

Alex

4/13/2008

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.

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