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Monday, March 7, 2011

Shrimp Gumbo with Dried Tomatoes  
As will so often happen here in the south  Mother Nature will try and trick you into believing winter is over, and every time I fall for it. This weekend was warm sunny ,for the most part with spring flowers blooming and dreams of cooking on the grill , This morning its 32 degrees and a cold northern wind blowing, Oh Well.
So the dreams of Coconut Shrimp and grilled veggies have Changed to Shrimp Gumbo, Warm soup, gumbo or chowder is always welcome on these cool days.

Serving: 6 to8 or 4 Fatboys
Preparation time: about 30 min                                                            
Recipe Ingredients

6 tbs olive oil
3 tbs white lily flour
2 small chopped onions
2 chopped  garlic gloves
1 cup chopped okra
1 small potato diced
1 (9 ounce) jar sun-dried tomato pesto
2 tsp thyme
½ tsp cayenne pepper
2 bay leaves
2 cups chicken stock + 2 cups clam juice
2 pounds peeled and de-veined medium shrimp
Tabasco sauce to taste 

Salt and black pepper to taste
  1. Add the 2  cups of chicken stock +2 cups of clam juice
  2. In a small pan add the flour and 4 tbs of oil and brown lightly
  3. set this a side and keep warm
  4. Take a larger pan and add the remaining oil (about 2 tbs) and add the onions and diced potatoes then the sun dried tomatoes ,thyme ,cayenne pepper and the 2 bay leaves.
  5. Combine the oil and flour and the 2  cups of chicken stock +2 cups of clam juice mix from first pan along with the shrimp ,let shimmer for about 10 mins 
  6. Add Tabasco sauce and salt and pepper to taste; Remove bay leaves 

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