Shrimp & Okra Soup
Submitted by AlwaysHisLady
Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIf you grew up anywhere near the Gulf Coast, this soup tastes like summer in a bowl.
Fresh okra, tomatoes, corn scraped right off the cob, and plump shrimp all come together in a light vegetable broth seasoned with thyme, bay leaves, and a kick of cayenne. No roux, no heaviness. Just clean, bright flavors that let the vegetables and seafood shine.
The whole pot comes together in about 30 minutes, making it a weeknight winner when you’ve got fresh produce to use up.
Kitchen Tips
- Add the corn and shrimp last. They only need a few minutes and will turn tough if they simmer too long with the okra.
- Scrape the cobs. After cutting the kernels off, run the back of your knife down the cob to release the milky starch. It thickens the broth naturally.
- Go easy on the cayenne. Start with a pinch and build up. You can always add more heat, but you can’t take it back.
Ingredients
Directions
Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
Return to a boil and add the corn.
Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through.
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