Kardea Brown's Okra Soup with Shrimp

southernliving.com

Sasha Bell

subheading: Shrimp Broth:

12 ounces unpeeled raw shrimp

1 large carrot, coarsely chopped (1 cup)

3 stalks celery, coarsely chopped (1 cup)

1 small yellow onion, coarsely chopped (about ½ cup)

1 tablespoon unsalted butter

1 teaspoon kosher salt

1 bay leaf

subheading: Okra Soup:

2 tablespoons olive oil

2 medium garlic cloves, minced (2 tsp.)

1 large yellow onion, chopped (about 4 cups)

1 medium-size green bell pepper, chopped (about 1 cup)

2 tablespoons unsalted butter, divided

4 teaspoons kosher salt, divided

2 cups fresh or thawed frozen corn kernels

2 cups thawed frozen lima beans

2 fresh plum tomatoes, diced (1 cup)

1 (28-oz.) can diced tomatoes

¼ teaspoon black pepper

2 ½ cups sliced fresh or thawed frozen okra

1 teaspoon ground ginger

2 tablespoons fresh lemon juice (from 1 lemon)

Hot cooked white rice (optional)

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