If shrimp have heads, remove them. Peel and devein shrimp. Put heads and shells in a large stockpot and add water. Bring to a boil, lower heat and boil slowly 45 minutes to 1 hour, to reduce by half.

Shrimp and Fish Stew with Okra Fish Stock- make ahead of time 1 lb. cod fillets 1 lb. shrimp 1 tsp salt 3 TB olive oil 2 TB Flour 1 diced onion 1 diced red pepper 3 stalks celery 3 cloves of ...

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 ...

Today we’re making okra and shrimp stew, an old family recipe she submitted for the WWOZ cookbook “That Sounds Good.” “Let’s get to work!” she exclaims.

Serve hot. To add shrimp to your okra, corn and tomato stew: During the last 5 minutes of cooking, add 1 1/2 pounds medium shrimp, peeled and deveined, and cook until the shrimp are pink and firm.

Continue cooking, stirring occasionally, until the okra strands are deep golden and crisp, 14 to 15 minutes. Using a slotted spoon or spider, transfer the okra to paper towels to drain and ...

Ingredients 2 cups vegetable oil 12 okra pods (4 ounces), quartered lengthwise Kosher salt 2 andouille sausage links (6 ounces), cut into ¼-inch dice 1 bunch green onions (6 to 8), dark green ...

OKRA AND SHRIMP HUSH PUPPIES These hush puppies are the perfect side dish for baked, broiled or fried fish, or it makes a wonderful appetizer when served with a spicy dipping sauce. You can keep the ...