Last weekend, I wanted to make something using some of the farm-fresh veggies we’d picked up from that farm stand.
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.
I sauteed the onion, green pepper, and jalapeno, adding some chopped garlic towards the end of the cooking.
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.
- 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.
- Heat a medium to large pot over medium heat.
- Add olive oil to pot, then onion, green pepper, jalapeno. Season with sprinkle salt and pepper. Cook till tender, about 6-8 minutes.
- Add garlic and spices, cook 60 seconds.
- Add tomato, broth, and okra. Bring to boil, cover, reduce to simmer.
- Cook for 20 minutes.
- Add shrimp, re-cover, and cook till shrimp are opaque, about 4-6 minutes.
- Serve over cooked brown rice and enjoy.