Post by mandie68 on Dec 13, 2011 23:28:02 GMT -5
1 cup finely chopped onion
1 cup finely chopped celery
2 Tablespoons olive oil
one 14-1/2 oz can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
one 10-oz pkg frozen cut okra
1 teaspoon lemon-pepper seasoning
1 cup chicken or fish stock
2 cups shrimp, cleaned, peeled, and deveined
salt, pepper, garlic powder to taste
In an iron skillet (or frying pan with an ovenproof handle) saute onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasong, salt, pepper, and garlic powder.
Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
TOPPING
1 egg, beaten
1/3 cup milk
one 12 oz pkg corn muffin mix
Preheat oven to 400 degrees F. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended
Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
Bake 15-20 minutes.
1 cup finely chopped celery
2 Tablespoons olive oil
one 14-1/2 oz can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
one 10-oz pkg frozen cut okra
1 teaspoon lemon-pepper seasoning
1 cup chicken or fish stock
2 cups shrimp, cleaned, peeled, and deveined
salt, pepper, garlic powder to taste
In an iron skillet (or frying pan with an ovenproof handle) saute onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasong, salt, pepper, and garlic powder.
Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
TOPPING
1 egg, beaten
1/3 cup milk
one 12 oz pkg corn muffin mix
Preheat oven to 400 degrees F. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended
Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
Bake 15-20 minutes.