KITCHEN MAGIC

Shrimp & Okra Bisque

By DAVID SPITZER
Special to the Saipan Tribune

Makes 8 servings

Seasoning Mix:
3 whole bay leaves
2 tsps salt
1 ½ tsps dry mustard
1 ¼ tsps white pepper
1 tsp ground red pepper (preferably cayenne)
1 tsp dried thyme leaves
½ tsp black pepper
½ tsp dried sweet basil leaves

¼ cup plus 2 tbsps vegetable oil, in all
¼ lb okra, sliced ¼ inch thick (3 cups sliced), in all
¾ cup finely chopped onions
¾ cup finely chopped green bell peppers
½ cup finely chopped celery
4 tbsps unsalted butter
2 tsps minced garlic
¼ cup all-purpose flour
5 ½ cups, in all, Basic Seafood Stock
½ cup finely chopped green onions
3 dozens peeled medium shrimp, about ¾ pound

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart saucepan, heat ¼ cup of the oil over high heat for 1 minute. Stir in 2 cups of the okra; cook until browned, about 6 minutes, stirring occasionally. Stir in the onions, bell peppers and celery and cook 1 minute. Add the butter and cook 1 minute; then stir in the garlic and cook 1 minute more. Add the seasoning mix and stir well; continue cooking over high heat for 3 minutes, stirring frequently and scraping pan bottom well. Add the remaining 2 tablespoons oil and the flour; stir and scrape the pan bottom well. Continue cooking until well browned, stirring frequently, about 2 minutes. Stir in 1 ½ cups of the seafood stock and scrape the pan bottom well; then add 4 cups more stock and stir well. Bring to boil, stirring often. Boil 2 minutes, the lower heat and simmer 5 minutes, stirring occasionally. Stir in the remaining 1 cup okra. Continue simmering 10 minutes, stirring occasionally. Add the green onions and simmer 3 minutes. Remove from heat. Add the shrimp, turn heat to medium, and simmer just until shrimp turn pink, about 1 minute. Serve immediately, allowing about ¾ cup each serving.

Basic Seafood Stock
1 ½ to 2 lbs rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 ½ to 3 quarts), or rinsed fish carcasses (heads & gills removed), or any combination of these. (You can also substitute oyster liquor for all or part of seafood stock called for in a recipe)

Always start with cold water—enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (Note: remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in ant recipe.)

David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.