Okra and Shrimp Bisque

• servings: 6 servings

Ingredients

1 1/2 cups chicken stock or canned low-sodium broth

1 (8-ounce) bottle clam juice

1 cup half-and-half

2 tablespoons olive oil

1/2 pound fresh okra, ends trimmed thinly sliced, or 1 (10-ounce) package frozen, thawed

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup fresh corn kernels (from 1 large ear)

1 pound medium shrimp, peeled and deveined

1 pound tomatoes, seeded and chopped

1 teaspoon hot sauce

1/4 teaspoon white pepper

Directions

Stir together the stock, clam juice, and half-and-half in a medium bowl and set aside.

Heat the olive oil in a large pot over medium heat.

Add the okra and sauté until softened, about 3 minutes.

Add the butter and stir until melted.

Remove 1/4 cup of the okra with a slotted spoon and reserve for garnish.

Add the flour to the pot, stirring constantly until smoothly incorporated, about 1 minute.

Gradually add the broth mixture to the pot, stirring after each addition.

Add the corn and continue stirring until thickened. Do not bring to a boil.

Stir in the shrimp, tomatoes, hot sauce, and white pepper.

Cook until the shrimp turns pink and the soup is heated through, 3 to 5 mintues.

Garnish with the reserved okra and serve hot.

Notes

Dolly says: "You can pickle it, fry it, stew it, toss it with rice in a dish called Limpin' Susan that I once had in the Carolinas, or make this bisque, a fancy version of the straight okra stew I used to eat as a child. Of course, I like to use fresh okra, but the tiny frozen kind is okay, too."