Shrimp And Okra Soup

* Exported from MasterCook Buster *

Shrimp And Okra Soup

Recipe By : Jane Adams Finn, Wash Post, 8/26/98
Serving Size : 6 Preparation Time :0:00
Categories : Mc_List

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Okra -- Trimmed And Sliced
1/4 cup Vegetable Oil
1 pound Tomatoes -- Peeled And
-- Quartered
1 cup Onion -- Chopped
1 cup Celery -- Chopped
1/4 cup Green Bell Pepper -- Chopped
2 each Bay Leaves
1 teaspoon Fresh Thyme -- Or 1/4 Tsp Dried
Salt -- To Taste
Cayenne Pepper -- To Taste
1 quart Vegetable -- Fish Or Chicken
-- Stock Or Water
2 Ears Fresh Corn -- Cut/Scraped From
-- Cob
1 pound Fresh Shrimp -- Peeled And Deveined

In warm weather, I prefer a lighter, fresher soup to the more
traditional Cajun or Creole gumbos that I prepare in abundance in
cooler months. This easy recipe adds fresh-cut corn to the usual
delicious mix of tomatoes, okra and shrimp. Serve with a green
salad and hot corn bread.

taste with salt and cayenne and add the stock or water. Bring to
a boil, reduce the heat, cover and simmer for l5 minutes.*

Return to a boil and add the corn. Cook for 3 minutes. Add the
shrimp and cook for about 4 minutes, or until the shrimp are
cooked through.

Note: The soup may be prepared to this point up to 12 hours
ahead and refrigerated. Reheat before proceeding. The soup
base may also be frozen and stored for up to 6 months.

shrimp.

Per serving: 262 calories, 18 gm protein, 21 gm carbohydrates,
12 gm fat, 117 mg cholesterol, 2 gm saturated fat, 401 mg
sodium, 3 gm dietary fiber © Copyright 1998 The Washington
Post Company

Posted to MC-List by Johnnye
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