Shrimp Gumbo
This is Spicy. So be wary.
This is Spicy. So be wary.
Serves 4
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, cubed
4 slices of bacon, finely chopped
1 ½ tsp dried thyme
2 tsp dried oregano
1 tsp paprika powder
½ tsp cayenne pepper
60 ml sherry
1 litre fish stock
100 g long grain rice
2 bay leaves
400 g canned diced tomato
150 g okra, thinly sliced
850 g medium sized shrimp, peeled and de-veined
3 tsp parsley, finely chopped
What to do:
1.) On low heat, heat the oil in a large wok or soup pan. Fry the onions, garlic, paprika, and bacon for about 5 minutes.
2.) Add the remaining herbs and spices and add salt and pepper for seasoning.
3.) Pour in the sherry and cook till the sherry has reduced to vapours; add the 1 litre of fish stock and 5 dl water.
4.) Bring it to a boil and ad the rice and bay leaves. lower the heat and simmer for 20 minutes.
5.) Put in the diced tomatoes and okra and cover with a lid. Cook for a further 20 – 25 minutes.
6.) Stir in the shrimp and let it simmer in the gumbo for about 5 minutes or till they are fully cooked.
