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Рецепт Shrimp And Fish Gumbo

by Global Cookbook

Ингредиенты

8 ounce fresh or possibly frzn orange roughy     (or possibly other fish fillets) 6 ounce deveined shelled raw shrimp 3 3/4 c. water divided 1 c. minced onion 1/2 c. minced green bell pepper 2 x garlic cloves chopped 1/2 tsp chicken or possibly fish bouillon granules 2 can no-salt-added stewed tomatoes (14 1/2 ounce ea),

undrained 1 1/2 c. frzn okra thawed 1 tsp dry thyme leaves 1 tsp dry savory leaves 1/4 tsp grnd red pepper 1/8 tsp freshly-grnd black pepper 2 Tbsp. cornstarch 2 Tbsp. finely-minced low-sodium ham 2 c. warm cooked brown rice

Инструкции

1. Remove and throw away skin from fish; cut fish into 1-inch pcs. Bring 3 c. water to a boil in medium saucepan over high heat. Add in fish and shrimp; cook 3 to 4 min or possibly till fish flakes easily when tested with fork and shrimp are opaque. Drain; set aside.
2. Combine onion, bell pepper, additional 1/2 c. water, garlic and bouillon granules in large saucepan. Bring to a boil over medium-high heat; reduce to medium-low. Cover and simmer 2 to 3 min or possibly till vegetables are crisp-tender.
3. Stir in stewed tomatoes with juice, okra, thyme, savory, red pepper and black pepper. Return to a boil; reduce heat. Simmer, uncovered, 3 to 5 min or possibly till okra is tender.
4. Combine remaining 1/4 c. water and cornstarch in small bowl. Stir into mix in saucepan. Cook and stir over medium heat till mix boils and thickens. Cook and stir 2 min more. Add in fish, shrimp and ham; heat through. Serve over rice.
5. This recipe yields 4 servings.
6. Comments: Although shrimp are high in cholesterol (about 150 mg for one 3-oz serving), this recipe combines them with lower cholesterol orange roughy (about 25 mg for one 3-oz serving) to provide a great-tasting gumbo with no cholesterol worries.

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