I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.
Ingredients
- medium shrimp: 2 pound (peeled and deveined)
- salt and pepper: (to taste)
- cayenne pepper: (to taste)
- olive oil: 0.5 cup
- okra: 2 pound (chopped)
- tomato paste: 1 Tbsp
- tomato: 1 piece (chopped)
- onion: 1 cup (chopped)
- garlic: 4 clove (minced)
- celery: 0.5 cup (chopped)
- green bell pepper: 0.5 cup (chopped)
- water: 12 cups
- green onions: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
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Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.
