Recipe for March 2009
Basil shrimp and Okra (2 serves)
(Source: AVRDC 2009 Calendar)
Okra (Abelmoschus esculentus)
Okra comes from a large vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. The word, derived from the West African nkruma, was in use by the late 1700s. Grown in tropical and warm temperate climates, it is in the same plant family as hibiscus and cotton.
Okra is usually available fresh year-round in the South, and from May to October in many other areas. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.
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Ingredients
- 250-350 grams medium to large shrimp, peeled and deveined
- 1 cup okra , fresh or frozen and thawed, sliced in 1-cm rings
- 1 teaspoon ginger, finely minced
- 1 tablespoon red chillies, finely sliced
- ½ teaspoon garlic, finely minced
- 1-2 green onions, finely sliced
- 4-6 basil leaves
- 1 teaspoon sugar
- 1 tablespoon fish sauce or water
- Juice of 1 lime (about 1-2 tablespoons)
- 2 tablespoons oil
- Salt and pepper
Method
- Season peeled shrimp with a sprinkle of salt and pepper and let it marinate while you prepare the rest of the ingredients
- Combine fish sauce (or water) with sugar in a small bowl and set aside
- Heat oil in a large skillet with minced garlic and ginger until fragrant
- Add chillies and shrimp and let it cook for a minute or so
- Add okra and stir well
- Add green chillies, lime juice and fish sauce or water with sugar and stir thoroughly
- Taste for seasoning, adding salt if necessary.
- Stir in basil and serve immediately over rice.
Next recipe in April 2009.
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