Fleur de Lis

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Friday, August 15, 2014

Creole Stewed Tomatoes, Okra & Shrimp over Rice


With fresh tomatoes, okra and corn just waiting to be transformed into a wonderful dish, what to do, what to do?

Then I remembered, large Gulf Shrimp waiting patiently in the freezer for their turn as well. Then let's just combine them all together with some other lovely ingredients and make a wonderful meal.   would definitely rate this dish on the easy level. If you can chop vegetables and cook rice, YOU TOO can enjoy this dish. Trust me.

1 T. olive oil
1 medium red onion, diced
1 green bell pepper, diced
2 ribs celery, diced
1 T. minced garlic
2 cups thinly sliced okra
1/4 cup red wine
4 - 5 cups chopped tomatoes w/juice
1 bay leaf
2 t. Creole seasoning
2 cups corn kernels
1 pound large shrimp, shelled and deveined
Chopped parsley for garnish
3 cups cooked rice

Add olive oil to to a large braising dish, over medium heat. Cook onion, pepper, celery and garlic for 5 - 6 minutes until vegetables are translucent.  


Add the okra and let it cook for about five minutes, stirring occasionally to keep from sticking.


Pour in red wine and increase the heat to medium high and let the wine boil for a minute or so. Lower heat and add the tomatoes, bay leaf and Creole seasoning.


Now stir in corn and let it simmer for 30 - 40 minutes


While everything is simmering away, peel and devein the shrimp.


When they are ready...gently place them on top of the tomato and okra "stew."


It will only take a few minutes for the shrimp to cook. After 2 - 3 minutes, gently stir them into the stew and let them finish cooking. Remove from heat and sprinkle with chopped parsley.


You could enjoy this right now with crusty bread and a salad. If you prefer, spoon over cooked rice. Remove the bay leaf before serving. You can add a little hot sauce if you'd like.

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