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Shrimp and Okra Soup

RecipeSource: Shrimp And Okra Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook Buster * Shrimp And Okra Soup Recipe By : Jane Adams Finn, Wash Post, 8/26/98 Serving Size : 6 Preparation Time :0:00 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.* Return to a boil and add the corn. Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through. Note: The soup may be prepared to this point up to 12 hours ahead and refrigerated. Reheat before proceeding. The soup base may also be frozen and stored for up to 6 months. shrimp. Per serving: 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 Posted to MC-List by Johnnye - - - - - - - - - - - - - - - - - -

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