Shrimp and Okra

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Shrimp and okra is a Southern Classic and a childhood favorite! With the random cold front, I was in the mood for something comforting. Though it’s early yet for farm fresh okra, I grabbed a pound of frozen okra from the produce stand to complement the Anna Marie Seafood shrimp I had from my local farmers market. My rule of thumb is pretty much a pound of each main ingredient: okra, shrimp and sausage. You can play with fresh stewed tomatoes from the market or use these quick tips for a quicker dish. This takes 30-45 minutes to make depending on the cook time or your okra, as some can be more slimy than others. Check out these tips below and enjoy!

Ingredients:

1 lb peeled and deveined shrimp

1 lb sausage

1 lb chopped okra (16oz)

1 14oz can stewed or diced tomato

1 14oz can tomato sauce

3 tbsp. fresh or dried Italian seasoning (thyme, rosemary, parsley, oregano blends)

1 tsp. cayenne 

2 cups chopped onion

6 cloves garlic

4 cups water 

Directions:

  1. Add chopped onion to a large pot over medium heat. Add chopped okra and 2 cups of water. Cook for 10 minutes.
  2. Slice sausage. Peel and mince or press garlic cloves and add garlic and sausage to the pot.
  3. Add seasoning, remaining water, tomatoes and sauce. Cook for 12-15 minutes.
  4. Add shrimp and additional water if needed. Let cook for another 5-7 minutes. 
  5. Serve over rice or stand alone.
  6. Enjoy.

Not Your Average Pasta Salad

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I’ve been exploring gluten free dishes and pastas to better support friends and family with gluten sensitivities. Simple is best and adding great flavor is what makes it great. Pasta is a simple dish that can be dressed up many different ways and for this dish I went Greek with a dash of North African flavor. I was also excited to use some produce from my own backyard. I have been growing sweet peppers, tomatoes and of course fresh herbs such as rosemary and green onion. This was easy to pair with baked chicken that I seasoned two ways (lemon rosemary and garlic and herb) for some variation this week. Check out the recipe below and be sure to share your thoughts.

Gluten Free Pasta Salad

Ingredients:

1 cup of dry gluten free elbow pasta

1 cup sliced tomato

1/2 cup sliced sweet peppers

1/4 cup green onion

2 tbsp. harissa

2 tbsp. chopped kalamata olives

1 tsp. red pepper flakes

1 tbsp. fresh rosemary

1 tbsp. garlic infused olive oil

Directions:

  1. Bring 4 quarts of water to a boil. 
  2. Rinse vegetables and herbs. Slice tomato; cut peppers in half and remove seeds before slicing thinly. Chop rosemary.
  3. Boil pasta for 8-9 minutes. Chop whole olives or used canned, by straining liquid.
  4. Once boiled, add to a bowl, then add remaining ingredients.
  5. Mix well and enjoy.