Tuesday, September 20, 2011
green gumbo
(makes about 4 servings)
1 lb whole shrimp with heads and shells
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
about 1 cup chopped sweet peppers
1 jalapeno, seeds remove and finely chopped
2 cloves garlic, minced
greens from 1 bunch carrots
1 lb whole okra pods
1 ear sweet corn
1/2 bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped (or 1 bunch of either herb)
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons extra-virgin olive oil
Peel the shells from shrimp and remove heads. Meanwhile, de-vein shrimp and season with a pinch of salt and pepper; set aside. Place the peels and heads in a pot and cover with 6 cups water. Bring to a boil, then reduce heat and let simmer uncovered for about 30 minutes.
Heat a medium-large, heavy-bottomed pot with the oil and add the onions, carrots, celery and sweet peppers. Season with salt and peppers and cook over medium-low heat, stirring occasionally, for 15-20 minutes. Add the minced garlic and jalapeno halfway into cooking time.
Meanwhile, remove any bruised or discolored carrot greens and most parts of the stems. Bring a small pot of water to a boil and prepare a bowl with ice water. Blanch carrot greens for about 1 minute; strain and transfer immediately to the ice bath until cool. Strain, and squeeze out water by hand. Chop greens finely.
Strain the shrimp shells from the stock and discard. Transfer the shrimp stock to the vegetables and add the carrot greens. Bring to a boil, stirring. Add the okra and corn and bring to a boil again, about 1 minute later. Add the shrimp and let boil another minute. Remove from heat. Taste for seasoning, adding salt and pepper as desired. Add the lemon juice and all the chopped herbs. Serve warm over rice, or with bread.
1 lb whole shrimp with heads and shells
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
about 1 cup chopped sweet peppers
1 jalapeno, seeds remove and finely chopped
2 cloves garlic, minced
greens from 1 bunch carrots
1 lb whole okra pods
1 ear sweet corn
1/2 bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped (or 1 bunch of either herb)
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons extra-virgin olive oil
Peel the shells from shrimp and remove heads. Meanwhile, de-vein shrimp and season with a pinch of salt and pepper; set aside. Place the peels and heads in a pot and cover with 6 cups water. Bring to a boil, then reduce heat and let simmer uncovered for about 30 minutes.
Heat a medium-large, heavy-bottomed pot with the oil and add the onions, carrots, celery and sweet peppers. Season with salt and peppers and cook over medium-low heat, stirring occasionally, for 15-20 minutes. Add the minced garlic and jalapeno halfway into cooking time.
Meanwhile, remove any bruised or discolored carrot greens and most parts of the stems. Bring a small pot of water to a boil and prepare a bowl with ice water. Blanch carrot greens for about 1 minute; strain and transfer immediately to the ice bath until cool. Strain, and squeeze out water by hand. Chop greens finely.
Strain the shrimp shells from the stock and discard. Transfer the shrimp stock to the vegetables and add the carrot greens. Bring to a boil, stirring. Add the okra and corn and bring to a boil again, about 1 minute later. Add the shrimp and let boil another minute. Remove from heat. Taste for seasoning, adding salt and pepper as desired. Add the lemon juice and all the chopped herbs. Serve warm over rice, or with bread.
# posted by Chelsea @ 9:11 PM 
