Curried Shrimp Rice And Okra Soup Recipes

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Steps:

• Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
• Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

Steps:

• In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
• Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
• Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
• Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
• Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
• Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
• Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.