Lowcountry Shrimp-and-Okra Pilau |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells. Ingredients:
1 pound unpeeled, large raw shrimp (3 1/35 count) |
1 cup diced smoked sausage |
2 tablespoons butter |
1 cup diced sweet onion |
1 garlic clove, chopped |
1/2 cup diced celery |
4 large plum tomatoes, peeled, seeded, and chopped (about 1 1/4 lb.) |
2 cups chicken or shrimp broth |
1 cup sliced fresh okra |
3 tablespoons chopped fresh parsley |
1 tablespoon fresh lemon juice |
1 teaspoon dried crushed red pepper |
2 teaspoons hot sauce |
1 teaspoon worcestershire sauce |
hot cooked rice |
3 green onions, thinly sliced |
garnish: grilled halved okra |
Directions:
1. Peel shrimp; devein, if desired.
2. Cook sausage in a large Dutch oven over medium-low heat, stirring often, 5 minutes or until golden brown. Remove sausage, reserving drippings in Dutch oven. Melt butter in drippings. Stir in onion and garlic, and sauté 3 minutes or until tender. Add celery, and cook 2 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat to low, and simmer 30 minutes.
3. Stir in shrimp, sausage, and okra; cook 5 minutes. Stir in parsley and next 4 ingredients. Season with salt and pepper to taste. Serve over hot cooked rice; top with green onions. Garnish, if desired.
4. Note: We tested with Conecuh Hickory Smoked Sausage.
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