This was a recipe I cooked frequently when we lived on the coast.
3 1/2 cups canned tomatoes
2 cups tomato juice
4 cups water
10 bay leaves
salt and pepper
2 tablespoons Worcestershire sauce
2 pounds fresh okra, sliced
3 strips bacon
3 tablespoons flour
1 large onion, minced
1 clove garlic, minced
2 cups cooked shrimp
1 tablespoon gumbo file (optional)
2 cups hot boiled rice
Combine the tomatoes, tomato juice, water, seasonings and okra in a Dutch oven. Fry the bacon crisp, chop it and lay it aside. Add the flour to the bacon fat in the pan, make a thick paste and simmer until brown. Add the garlic and onion to this, fry until light brown and combine with the tomato mixture. Add the shrimp. Simmer for about 1 hour and 20 minutes. Add the file and serve on mounds of hot boiled rice in deep soup dishes.
1/4 cup butter
1 pound raw shrimp, peeled and deveined
1/2 pound fresh mushrooms, sliced
1 small green pepper, chopped
3 garlic cloves, minced
8 oz. linguine or spaghetti
1/2 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley
In skillet, melt butter over medium heat. Add shrimp, mushrooms, green pepper and garlic. Saute until shrimp turns pink about 3-5 minutes. Meanwhile cook pasta according to package directions; drain and place on a large serving platter. Top with shrimp mixture. Sprinkle with cheese, salt and pepper and parsley. Toss well; garnish with lemon. Serve immediately.
I love a good bowl of soup. I don’t know what it is about soup but it is so satisfying and better yet, it is low in calories! Just can’t beat a combination like that. This soup is so easy to put together and it is family approved! However, there is a word of caution here, if you have people in your family with sensitive mouths then this soup may be too hot for them. If you are a seasoned Texan like I am, then you will enjoy the hotness that this soup brings to your senses.
This recipe will serve 4 people.
3 cups fat free, less sodium chicken broth
1/2 cup of presliced mushrooms
1 tablespoon of low sodium soy sauce
1 (8 oz) can of sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper (yes, you read that right!)
1 1/2 pounds medium shrimp, peeled and deveined
8 oz. reduced fat firm tofu, drained and cut into 1 inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onion
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.