Brazilian Shrimp and Okra Gumbo - Caruru de Camarão

By Marian Blazes

Updated 02/15/17

Brazilian Shrimp and Okra Gumbo - Caruru de Camarão. Marian Blazes
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
349 Calories
13g Fat
27g Carbs
34g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 349
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 228mg 76%
Sodium 873mg 38%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Protein 34g
Calcium 257mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Brazilian shrimp and okra gumbo is perfect for a healthy weeknight supper. You can use fresh okra and fresh shrimp when they are available, but the dish turns out great with frozen okra and shrimp. The sauce is thickened with manioc meal in some parts of Brazil, and with ground roasted peanuts in others - both are delicious.

Ingredients

  • 1 pound bag of fresh or frozen okra, cut into 1 inch pieces
  • 1/4 cup manioc meal
  • 2 cups fish stock
  • 1 pound fresh or frozen shrimp, peeled and deveined
  • 1 onion, chopped fine
  • 2 cloves of garlic, chopped fine
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Steps to Make It

  1. Cook the okra in boiling water for 3 minutes, and drain immediately. Set aside.

  2. Stir the manioc meal into 2 cups of fish stock. Bring to a boil and cook, stirring, for 3 minutes.

  3. In a separate pan, sauté the onion and the garlic in the olive oil until soft. Add the shrimp and sauté until pink. Season with salt and pepper.

  4. Stir the stock and manioc meal into the pan with the onions and shrimp. Add the okra and stir until heated through. Serve with rice.

Peanut variation: Add 1/4 cup ground roasted peanuts directly to the onions and sauté with the onions and garlic. Stir 1 tablespoon corn starch into 1 cup fish stock and add to the onion mixture. Simmer, stirring, until mixture thickens, then stir in the shrimp and okra and heat until warmed through.