Shrimp and Okra Stew

5 thoughts on “Shrimp and Okra Stew”

  1. From Florida, Okra is always in my garden and on my mind. Nothing grows in this heat but Okra and of course since it originates from Afrika, (that’s the correct spelling Mr. Autocorrect), our shared latitudinal geography fits. The plant itself is beautiful and hardy. The flowers unique and short lived. The key to Okra is not letting it grow to big!!! Pick right at 2-3 inches for peak tenderness. Okra can withstand the most brutal cooking extremes. Boiled, fried, stewed it only gets better with time!!!!!

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  2. Mmmmm – sounds like a very relaxed version of Gumbo – a lot of the flavor without any of the hassle. I’ve also wanted to grow it, but thought that it’s not hot enough here. You’ve given me incentive to try it next year.

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  3. Reblogged this on Oil-Change Diet and commented:
    Here is a good low omega-6 recipe, I have to disagree with the statement that okra in not good al dente, that is one of my favorite ways, boiled until it just turns bright green then served salted and buttered, but I also like it in gumbos, stews, and dishes where it is cooked to pieces. I guess I just like okra.

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