Caribbean Shrimp and Okra Stew

Ingredients

• 1 pound Jumbo Shrimp (peeled and deveined)
• 8-10 Fresh Okra Pods
• 1 ounce Annatto Paste
• 1 medium Yuca (peeled and diced)
• 1 medium Yellow Onion (diced)
• 4 Garlic Cloves (diced)
• 3 cups Chicken Stock
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Curry Spice
• 1 Bay Leaf
• 3 stems Fresh Oregano
• 1/4 cup Lime Juice
• Cilantro for garnish

Instructions

1. 1

   Sauté aromatics: Heat extra virgin olive oil in a Dutch oven to medium heat and add annatto paste. Allow the paste to soften and break down in the oil. Add and sauté onions and garlic stirring occasionally until fragrant.

2. 2

   Add yuca, seasoning, and stock: Toss in yuca chunks, chicken stock, bay leaves, fresh oregano, curry spice, salt, and freshly ground black pepper, stirring to coat everything with flavor. Allow to cook 15-20 minutes until yuca is fork tender. Remove the bay leaf and oregano.

3. 3

   Blend ingredients: Using an immersion blender or traditional blender puree the mixture to a thick smooth consistency.

4. 4

   Add okra: Add okra and simmer covered for another 15-20 minutes.

5. 5

   Cook shrimp: Add fresh shrimp to the okra stewed mixture. Cook 3-4 minutes and avoid overcooking. Finish with fresh lime juice.

6. 6

   Ladle the stew into bowls, garnish with fresh cilantro, and serve with your favorite accompaniments.