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In Season – Okra

July 19, 2010
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I am a Southern girl and I love my okra.  It is so yummy in soups and I really enjoy dredging it in a little cornmeal and frying it.  The great news is that Florida okra is in season right now.  In fact, okra is harvested about 10 months of the year in Florida.

Chef Justin created this Florida Gulf Shrimp and Okra Gumbo recipe, and does it sound tasty!

Florida Shrimp and Okra Gumbo

2 pounds medium Florida Gulf shrimp – peeled and deveined
1/2 cup olive oil
2 pounds chopped Florida okra
1 tablespoon tomato paste
1 Florida tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped Florida celery
1/2 cup chopped green Florida bell pepper
6 cups water or low sodium vegetable stock
1/2 cup chopped green onions
Kosher salt and pepper to taste
Cayenne pepper to taste
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 sauté for about 12 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and sauté for 15 more minutes. Add the water or stock and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 6 more minutes. Finally, add the green onion to the soup and stir thoroughly. Serve with rice.
Yield 6 servings
For more information about okra, check out the Spring FAPC Magazine.

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2 Comments leave one →
  1. evan d. permalink
    July 20, 2010 11:04 am

    I love pickled okra which is great instead of celery in a Bloody Mary.

  2. Melissa permalink
    July 20, 2010 1:07 pm

    Great idea! I saw some okra chips at a store the other day; they looked really interesting so I may go back and get some to try.

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