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Shrimp and Okra Stew with Carolina Gold Rice and Sea Island Benne
provided by Executive Chef Sean Brock,
Husk Restaurant
http://www.huskrestaurant.com
[Ingredients] Rice: - 2c Carolina Gold Rice - 4c shrimp stock - 2tbsp butter Stew: - 2c shrimp, peeled and deveined - 1c heirloom okra, sliced - 1c Benton's smoked sausage - 1c diced sweet onion - 1 garlic clove, chopped - 4 ripe tomatoes, peeled, seeded, and chopped - red pepper flakes - 3tbsp chopped parsley - 3 scallions, sliced - 2c shrimp stock, reserved from the rice cooking - 1/2c celery, cleaned, peeled, and diced - 1tsp Worcestershire sauce - 2tbsp butter - lemon - 4 whole okra - hot sauce [Instructions] For the Rice: - Bring the stock to a simmer and add the rice
- Simmer for 15 minutes or until the rice is tender
- Strain and reserve the stock for the stew
- Lay the rice onto a cook sheet and dot with butter and season with salt, hold warm
For the Stew: - Render the sausage until golden brown in a large Dutch oven, then remove the sausage and leave the rendered fat in the pan
- Add the butter and heat until frothy, followed by the onions and garlic and sauté until translucent
- Add the celery and cook for two minutes
- Add the tomatoes and shrimp stock and simmer for 30 minutes
- Add the shrimp and the okra and simmer for 5 minutes
- Taste and season with parsley, hot sauce, Worcestershire, red pepper flakes and lemon
- Garnish with grilled okra and scallions and serve over the rice
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