I had some shrimp in my freezer just begging to be used... honestly, I really think that they were calling my name! My husband sees shrimp in the freezer and literally starts begging me to make my Skinny Scampi (a lower-fat version of Shrimp Scampi that I like to make). But I was in the mood for something more substantial ... so, I decided to try a new recipe for Shrimp Gumbo. My rationale was that 1) It is COLD outside; 2) Gumbo is a bit spicy ... so it would warm us up really quickly; and 3) I love Gumbo!
I started reading thru recipes for Gumbo and one of the major components in Gumbo is okra. Now, I know my family - and I don't think that a single one of my guys would ever eat okra. So, I decided that an alteration may be necessary.
Reviewing the recipe, I noted that I did not have all of the required ingredients to make the dish. Not wanting to take the time to travel to the grocery store ... I decided to improvise. Here, you will find my "improvisation" for the Shrimp Gumbo. It was delicious!
Shrimp Gumbo Stew
304 calories per serving
1/4 cup flour
1 Tablespoon butter
1 cup chopped onions
1 cup chopped celery
2/3 cup carrots, peeled and diced
2 cloves of garlic, finely chopped
3 cups chicken broth
14.5 oz Italian-style tomatoes
1 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
pinch of cayenne pepper
1 pound uncooked large shrimp, peeled and roughly chopped
Brown rice, cooked (serve the gumbo stew over rice)
In a small dish, place the flour and toast in a 400 degree oven for approximately 15 minutes until golden brown. Stir a few times while toasting to avoid flour from scorching. Remove from oven and transfer to another bowl to allow the flour to cool.
Melt butter in a large skillet. Add onions, celery, garlic and carrots. Cook and stir until veggies begin to soften. Add seasonings to the veggies and stir to combine. Stir in toasted flour and cook for another minute. Add broth and mix well. Add tomatoes (with the juice) and the zucchini. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until vegetables are tender (but not mushy).
Add the shrimp to the pot and simmer for about 5-7 minutes (until the shrimp is cooked through). Serve the gumbo stew over a bowl of brown rice.
**I served the Shrimp Gumbo Stew over brown rice with crusty bread and a garden salad.