Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells.
1 pound unpeeled, large raw shrimp (3 1/35 count)
1 cup diced smoked sausage
2 tablespoons butter
1 cup diced sweet onion
1 garlic clove, chopped
1/2 cup diced celery
4 large plum tomatoes, peeled, seeded, and chopped (about 1 1/4 lb.)
2 cups chicken or shrimp broth
1 cup sliced fresh okra
3 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon dried crushed red pepper
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
Hot cooked rice
3 green onions, thinly sliced
Garnish: grilled halved okra
How to Make It
Peel shrimp; devein, if desired.
Cook sausage in a large Dutch oven over medium-low heat, stirring often, 5 minutes or until golden brown. Remove sausage, reserving drippings in Dutch oven. Melt butter in drippings. Stir in onion and garlic, and sauté 3 minutes or until tender. Add celery, and cook 2 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat to low, and simmer 30 minutes.
Stir in shrimp, sausage, and okra; cook 5 minutes. Stir in parsley and next 4 ingredients. Season with salt and pepper to taste. Serve over hot cooked rice; top with green onions. Garnish, if desired.
Note: We tested with Conecuh Hickory Smoked Sausage.
McCrady's Restaurant and Husk Restaurant, Charleston, SC