Shrimp And Okra Bisque
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Naga | 8 | Servings | |
INGREDIENTS
| 3 | Whole bay leaves | |
| 2 | t | Salt |
| 1 1/2 | t | Dry mustard |
| 1 1/4 | t | White pepper |
| 1 | t | Cayenne pepper |
| 1 | t | Dried thyme leaves |
| 1/2 | t | Black pepper |
| 1/2 | t | Dried sweet basil leaves |
| 1/4 | c | Plus |
| 2 | T | Veg oil inall* |
| 3/4 | lb | Okra, sliced 1/4 inch thick |
| 3 c. sliced inall* | ||
| 3/4 | c | Finely chopped onions |
| 3/4 | c | Finely chopped green bell |
| peppers | ||
| 3/4 | c | Finely chopped celery |
| 4 | T | Unsalted butter |
| 2 | t | Minced garlic |
| 1/4 | c | All-purpose flour |
| 5 1/2 | C., inall* seafood stock | |
| 1/2 | c | Finely chopped green onions |
| 3 | Dozen peeled medium shrimp | |
| abt. 3/4 pound |
INSTRUCTIONS
frm. Paul Prudhomme's Lousiana Kitchen (ISBN: 0-688-02847-0) Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-qt. saucepan, heat 1/4 c. of the oil over high heat for 1 minute. Stir in 2 cups of the okra; cook until browned, abt. 6 minutes, stirring occasionally. Stir in the onions, bell peppers, and celery and cook 1 minute. Add the butter and cook 1 minute; then stir in the garlic and cook 1 minute more. Add the seasoning mix and stir well; continue cooking over high heat for 3 minutes, stirring frequently and scraping pan bottom well. Add the remaining 2 TBSP oil and the flour; stir and scrape the pan bottom well. Continue cooking until well browned, stirring frequently, abt. 2 minutes. Stir in 1 1/2 cups of the seafood stock and scrape the pan bottom well; then add 4 cups more stock and stir well. Bring to a boil, stirring often. Boil 2 minutes, then lower the heat and simmer 5 minutes, stirring occasionally. Stir in the remaining cup okra. Continue simmering 10 minutes, stirring occassionally. Add the green onions and simmer 3 minutes. Remove from heat. Add the shrimp [crawfish -rael-], turn heat to medium, and simmer just until shrimp turn pink, abt. 1 minute. Serve immediately, allowing abt. 3/4 cup for each searving. Yum, yum, mon... Posted to CHILE-HEADS DIGEST V3 #267 by Innagaddadavida <rael64@swbell.net> on Mar 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 15.4mg
Sodium: 715.2mg
Potassium: 241.4mg
Carbohydrates: 12.1g
Fiber: 2.5g
Sugar: 4.9g
Protein: 2.4g