"This is a delectable spicy creole concoction and is so easy to prepare." — CORWYNN DARKHOLME
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medium shrimp - peeled and deveined
green bell peppers, seeded
frozen corn kernels
tomatoes - blanched, peeled and chopped
salt and pepper to taste
green chile pepper
MMM! This was very good and unique! I made the following changes: canned corn, 2 cans of diced tomatoes, petite salad shrimp, and omitted bay leaf and chile pepper. I did add red pepper for the spice! This was very good! Thanks!
Disappointing. The vegetables were still cruncy - try cooking for 20 minutes before adding the shrimp. The flavors were a little uninteresting - probably could have used some garlic. I used canned corn, a large can of diced tomatoes, and more okra than the recipe called for, plus some red pepper flakes for some more heat.
I personally had the urge to add more onion and I just had to add garlic. I couldn't see adding the corn as I'm not very much of a corn lover. It's a great recipe.
Okra, shrimp and corn - what could be better! This definitely has to have garlic in it, at least at my house. I used stewed tomatoes with chilis instead of fresh and threw in a little white wine because I liked the idea. The only thing wrong with the instructions was the part about "chill before serving". It tasted too good to wait that long!
We love this recipe! I change a few things though. We add summer sausage and chicken instead of shrimp. I also dice up a jalapeno or two and toss in the mix. I use onions instead of shallots and add an extra red bell pepper. After cooking it all up we serve it over rice...very tasty!
as an old cajun living in south louisiana, this stuff is horrid.
Very tastey. I added red pepper flakes for some real heat, and some leftover chicken breast.
Excellent! I used canned tomatoes and that saved a lot of time. Garlic is a must. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Okra Stew with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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