Shrimp and Okra Stew

Published on October 14, 2019 | By
shrimp stew

The heat of the summer is finally dwindling and the mornings are feeling a little crisper and cooler. Every year in August and September, in our part of the world, the fresh seasonal vegetables are limited and we are so ready to see fall squash and greens. Okra, however, prevails throughout the long and never ending summer months and into the early fall.
This recipe is a combination of my okra and tomatoes and shrimp and corn stew. The foundation is the shrimp stock which is a necessity and maximizes the depth of flavors of the stew. No short cuts but well worth the effort. I also have Susan Spicer to thanks for inspiring me with her recipe for Southern Shrimp Stew in her book “Crescent City Cooking.”

    • Prep Time
    • Minutes

Ingredients

  • 3 TBSP canola oil
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped
  • 1 stalk of celery, chopped
  • 2 cloves garlic, minced
  • 1 quart shrimp stock
  • 11/2 cup canned Italian plum tomatoes, drained, seeded and chopped
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1 cup of fresh corn cut from the cob
  • 2 cups okra, sliced
  • 2 lbs shrimp, peeled and deveined
  • salt and pepper to taste
  • 1/2 cup chopped green onion tops

Instructions

  1. Heat 2 TBSP of oil in a large heavy pot. I use a cast iron Dutch oven. Add the onions, celery, peppers, and garlic and sauté lightly until wilted. Add stock, tomatoes, thyme and basil and bring to a boil. Reduce heat and continue to simmer.
  2. Heat 1 TBSP oil in another skillet. Sauté the okra over high heat for 2-3 minutes then reduce heat and continue to cook, stirring constantly until ropiness disappears.
  3. Add okra to stock and tomato mixture. Continue to simmer for another 15-20 minutes.
  4. Add the corn and the shrimp and cook slowly for another 10 minutes until shrimp are pink and cooked through.
  5. Add salt and pepper to taste. Hot sauce is optional. Sprinkle chopped green onions on top of shrimp stew and serve immediately.
  6. You may also choose to serve this stew over brown rice.
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