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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Spicy Shrimp Gumbo
Yield: Makes 8 servings
Ingredients:
1/2
cup vegetable oil
1/2
cup all-purpose flour
1
large onion, chopped
1/2
cup chopped fresh parsley
1/2
cup chopped celery
1/2
cup sliced green onions
6
cloves garlic, minced
4
cups chicken broth or water*
1
package (10 ounces) frozen sliced okra, thawed (optional)
1
teaspoon salt
1/2
teaspoon ground red pepper
2
pounds raw medium shrimp, peeled and deveined
3
cups hot cooked rice
Fresh parsley sprigs for garnish
Preparation:
1.
For roux, blend oil and flour in large heavy stockpot. Cook over medium heat 10 to 15 minutes or until roux is dark brown but not burned, stirring often.
2.
Add chopped onion, chopped parsley, celery, green onions and garlic to roux. Cook over medium heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover; simmer 15 minutes.
3.
Add shrimp; simmer 3 to 5 minutes or until shrimp turn pink and opaque.
4.
Place about 1/3 cup rice into 8 wide-rimmed soup bowls; top with gumbo. Garnish, if desired.
This recipe appears in:
Southern
