Shrimp Gumb-ole

Last weekend, I wanted to make something using some of the farm-fresh veggies we’d picked up from that farm stand.

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I had a green pepper and a jalapeno pepper, so decided to do a play on a Shrimp Gumbo or Shrimp Creole kind of dish by making Shrimp Gumb-ole. All I needed from the store was a bag of frozen, cut okra, an onion, and some shrimp. The rest I had in the pantry.

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I sauteed the onion, green pepper, and jalapeno, adding some chopped garlic towards the end of the cooking.

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Spices!

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Almost done!

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Altogether now.

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This dinner was awesome and so simple to put together. I haven’t calculated any nutrition info, but I’d bet this is pretty healthy. It’s definitely full of veggies and was light on the butter (no butter actually) and oil. I served this over some brown rice I cooked in my rice cooker. I love a good, stress-free dinner. This would make a super-easy weeknight dinner.

Shrimp Gumb-ole
by me
(serves 4)

Ingredients:

  • 1 medium onion, chopped
  • 1 green pepper, seeded, chopped
  • 1 jalapeno, seeded, chopped
  • 1 garlic clove, peeled, chopped
  • 1 tbsp olive oil
  • 1/2 – 3/4 cup frozen, chopped okra
  • 1 small can stewed tomatoes
  • 1 cup chicken broth
  • 3/4 – 1 lb peeled, deveined shrimp
  • dash cayenne pepper
  • dash red pepper flakes
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • salt, pepper to taste.

Directions:

  1. Heat a medium to large pot over medium heat.
  2. Add olive oil to pot, then onion, green pepper, jalapeno. Season with sprinkle salt and pepper. Cook till tender, about 6-8 minutes.
  3. Add garlic and spices, cook 60 seconds.
  4. Add tomato, broth, and okra. Bring to boil, cover, reduce to simmer.
  5. Cook for 20 minutes.
  6. Add shrimp, re-cover, and cook till shrimp are opaque, about 4-6 minutes.
  7. Serve over cooked brown rice and enjoy.
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