Citrus Shrimp and Okra Gumbo
A refreshing take on a classic Southern dish, our Citrus Shrimp and Okra Gumbo combines zesty flavors with a rich, hearty stew. Perfect for seafood lovers, this gumbo highlights the unique blend of shrimp and okra, offering a vibrant twist with citrus notes.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 cup chopped okra
1 tbsp butter
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 tbsp lemon zest
1 tsp orange zest
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
2 tbsp fresh parsley, chopped
2 cups cooked white rice
Instructions
1. Heat olive oil in a large pot over medium heat and sauté the shrimp until just pink. Remove and set aside.
2. In the same pot, add butter and sauté onion, bell pepper, and garlic until soft and fragrant.
3. Stir in the okra and cook for 5 minutes to reduce slime.
4. Add diced tomatoes, chicken broth, lemon zest, orange zest, smoked paprika, cayenne pepper, salt, and pepper. Bring to a boil.
5. Reduce heat and let simmer for 20 minutes, stirring occasionally.
6. Return shrimp to the pot and simmer for another 5 minutes until shrimp are cooked through.
7. Serve hot over cooked white rice, garnished with fresh parsley.
Storage
Store the gumbo in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat until warmed through. Add a splash of chicken broth if the gumbo is too thick.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
