Shrimp With Okra

Ingredients

For the shrimp:

• 1 ½ pounds shrimp
• 4 cups water
• 1 tablespoon turmeric
• 2 tablespoons peanut oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground chilies (or to taste)
• Coarse salt and freshly ground pepper

For the okra:

• 1 pound okra
• 2 tablespoons peanut oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    327 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 37 grams protein; 273 milligrams cholesterol; 224 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the shrimps. Simmer their shells for 10 minutes in the water. Strain, reserving the water. Bring the water to boil, add the shrimps and turmeric and simmer for about three minutes, or until the shrimps are barely cooked. Strain, reserving the shrimp water. Set the shrimps aside.
2. Meanwhile, heat the peanut oil and gently saute the onion and garlic until they are soft. Add the cumin, ground coriander and ground chilies. Saute for one to two minutes, stirring. Pour in the shrimp cooking water and stir. Simmer the ingredients for about 20 minutes, or until the sauce has thickened, stirring frequently. Season the mixture to taste with salt and pepper.
3. While the sauce is reducing, saute the okra in the peanut oil. Sprinkle with the ground cumin and ground coriander, and saute over moderate heat until lightly browned and tender.
4. Add the shrimps and okra to the shrimp sauce. Heat through and correct seasoning. Sprinkle with coriander leaves and serve.

• This is good with rice