Shrimp Gumbo – Light and Gluten Free
A gluten-free dish with zip that’s healthy and also easy to fix — that’s a good one to pull out of the recipe box! The shrimp provides the low-fat protein, the vegetables add more flavor and nutrition, and the seasonings can be as peppy as you like. It’s a light, filling dish for a gluten-free diet and great to add to your list of 30 minute meals.
Gluten-Free Shrimp Gumbo – Light
2 Tablespoons Olive Oil
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Celery
1 Teaspoon Minced Garlic
2 Tablespoons Rice Flour
3 Cups Chicken Broth, or fish stock
1 Pound Okra, Frozen, cut
8 Ounces Diced Tomatoes
1 Each Bay Leaf
1/4 Teaspoon Paprika, optional
1/4 Teaspoon Thyme, optional
1 Teaspoon Chopped Parsley
1 pound Shrimp, peeled and deveined
1/4 Teaspoon Salt, to taste
1/8 Teaspoon Pepper, to taste
1 Dash Tabasco Sauce, to taste
2 cups cooked rice
Saute onion, peppers, celery and garlic in oil until tender. Stir in rice flour and continue stirring and browning for several minutes.
Add broth, okra, tomatoes, bay leaf and parsley; also add paprika and thyme, if used; bring to boil. Reduce heat; simmer until okra is tender, about 10 minutes.
Add shrimp; simmer until shrimp is pink and tender, about 5 minutes.
Season to taste with Tabasco, salt and pepper. Serve in bowls with a large spoonful of rice on top in the center.
Makes 4 servings.