Quick Shrimp Gumbo
Serves 4
- 3 tbsp sunflower oil
- 1 small onion, diced
- 1 red pepper, cored, seeded, and diced
- 1 celery stalk, diced
- 3 garlic cloves, crushed
- 2 tbsp chopped parsley
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp paprika
- 1/4 tsp each ground cumin and dried oregano
- 4 medium tomatoes, peeled, seeded, and diced
- 3/4 cup (175 g) chorizo, sliced
- 5 cups (1.25 liters) fish stock
- 1/2 lb (250 g) okra, sliced
- 1/2 - 3/4 lb (250-375 g) cooked peeled shrimp
- pinch of cayenne pepper
- salt and pepper
- rice timbales to serve
- large cooked shrimp and scallions to garnish
STEPS :
- Heat the oil in a pan, add the onion, red pepper, celery, garlic, and parsley, and
cook for 8 minutes or until softened. Add the flour, and cook, stirring constantly,
for 1 minute.
- Sprinkle in the paprika, cumin, and oregano and cook, stirring, for 1 minute, then
add the tomatoes, chorizo, and stock. Bring to a boil, then simmer, stirring occasionally,
for 30 minutes or until the soup has thickened slightly.
- Add the okra and cook for 5-7 minutes until tender, then add the shrimp and heat
through. Add the cayenne pepper, and salt and pepper to taste.
- Serve the gumbo hot, with rice timbales. Garnish with large cooked shrimp and scallions.
Making a rice timbale
Oil a small bowl, fill with cooked rice, and press down lightly.
Turn upside down onto a warmed soup plate and lift off the bowl
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