Summer’s bounty naturally combines to make a delicious shrimp stew. Right now most of these ingredients can come straight out of your garden or from our Tailgate Markets. I don’t usually use a recipe, so when I looked one up I discovered that Shrimp Creole doesn’t usually have okra in it. What?! Maybe this recipe is more properly titled “Okra and Tomato Stew with Shrimp”.
Shrimp Creole with Okra
Serves 6
4 T. Butter or Olive Oil
2 T. Flour
1 Cup chopped Onions
1 Cup chopped Sweet Green Pepper (or green and red)
2 Stalks chopped Celery
3 cloves Garlic
½ pound Okra, sliced about ¼” thick
3 large Tomatoes (or 5 medium Tomatoes), skin removed & chopped
2 Bay Leaves
2 Cups Shrimp Stock or Water
¾ teaspoon Salt
½ teaspoon Cayenne Pepper
2 pounds medium Shrimp, peeled & deveined
Tabasco to taste
Parsley, chopped
Directions: Melt butter in a heavy, deep pot (cast iron if you have it). When butter begins to foam, add flour and whisk, or stir quickly and continuously, to make a light brown roux. Do not burn the roux, or you will have to start over. Add the chopped onions, peppers, celery and garlic. Sauté until the veggies are wilted. Add the okra and sauté about 5 minutes or more. Add the tomatoes and stir well. Add the bay leaves (important ingredient) and shrimp stock (or water), stirring well again. Add salt and pepper, stir and then gently simmer for 30 minutes. Add the shrimp, stirring well and then occasionally. Let the shrimp cook about 15 minutes. If you are having company, wait to add the shrimp until about 15 minutes before you are ready to serve dinner. If you let them cook too long they will be tough and what a waste that would be! Check seasonings. Add Tabasco to taste, or provide on the table. Just before serving, stir in the chopped parsley. Garnish plates with parsley sprig.
Serve over rice (I prefer organic Brown Basmati Rice).
This recipe may sound a little complicated, but it is actually a quick & easy to make delicious dinner. Most of the time is spent in the chopping, some over-the-pot stirring, and peeling the shrimp. Peel the shrimp while the stew is simmering.
VEGAN: Use olive oil and eliminate the shrimp.
GLUTEN-FREE: Skip the roux part, and just sauté veggies in your choice of “oil”, or use rice flour to make your roux.
SEAFOOD at the Tailgate Markets:
Saturdays ~ North Asheville Tailgate Market, Black Mountain Tailgate Market, Haywood Historic Farmers Market in Waynesville.
Wednesdays ~ Wednesday FBFC Market (Biltmore Avenue in Asheville), Black Mountain Tailgate Market, Haywood Historic Farmers Market in Waynesville.
To reserve seafood at the Tailgate Markets: Call or text Bernie at 828-768-2376 the day before the market and then pick up the day of the market. Visit their webpage, www.carolinawildseafood.com to sign up for their enews availability.
I have tweaked this recipe, but it was adapted from “Who’s Your Mama, Are You Catholic, and Can You Make a Roux?” by New Orleans food writer, Marcelle Bienvenu.
Tailgate Market Fan Club 