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Receta Shrimp And Fish Gumbo
by Global Cookbook

Shrimp And Fish Gumbo
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Ingredientes

  • 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

Direcciones

  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.