![]() Of course, you can make it any level of heat you wish from mild to hot. I love adding the fresh corn (when available) near the end for its sweetness and a bit of crunch in contrast to the softness of the rest of the dish. My okra stew recipe below is really simple and straightforward. You can find a variety of recipes in Indian cooking using this approach. The okra is ready when you can easily pierce it with a fork. Step 2: Bring it to a boil, then simmer for 20 minutes, stirring occasionally to ensure nothing sticking to the bottom and burning. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque. Add diced tomatoes, vinegar, bay leaves, salt, black pepper, Italian seasoning, cayenne, and chicken stock. Taste and add salt and pepper, as needed. Simmer, stirring occasionally, until the tomatoes soften. Add the tomatoes, wine, lemon juice, parsley, and Cajun seasonings. This prevents the okra steaming in its own vapor, which adds to the slime. Stir in the okra and cook over medium heat until the onion is translucent. Cooking okra “dry” over high heat is also effective. ![]() Lemon squeezed over okra cooked at high heat is another method Add the okra and tomatoes and cook, stirring often, until okra is tender. Place the chopped onion into the bacon grease and continue cooking over medium-high heat until the onion is translucent.
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