This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
Recipe information
Yield
serves 6
Ingredients
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
One 14 1/2-ounce can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
One 10-ounce package frozen cut okra
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning (see page 325)
1 cup chicken or fish stock
2 cups shrimp, cleaned, peeled, and deveined
Topping
1 egg, beaten
1/3 cup milk
One 12-ounce package corn muffin mix
Preparation
Step 1
In an iron skillet sauté onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
Topping
Step 2
Preheat oven to 400 degrees. 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 to 20 minutes.
