Shrimp And Okra Soup

Shrimp And Okra Soup

Recipe By : Jane Adams Finn, Wash Post, 8/26/98

6 Preparation Time :

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.*

3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through.

12 hours ahead and refrigerated. Reheat before proceeding. The soup base may also be frozen and stored for up to

6 months.

shrimp.

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

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