Okra Soup with Shrimp

foodnetwork.com

Nan Everhart Milligan

1 pound medium shrimp

1 cup large-chopped carrots

1 cup large-chopped celery

1 cup large-chopped onions

1 tablespoon unsalted butter

Kosher salt

1 bay leaf

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 large onion, chopped

1 medium green bell pepper, chopped

2 tablespoons unsalted butter

2 cups corn (thawed if frozen)

2 cups frozen lima beans, thawed

1 cup diced fresh plum tomatoes

1 28-ounce can diced tomatoes

Kosher salt and freshly ground pepper

2 ½ cups sliced okra (thawed if frozen)

1 teaspoon ground ginger

Juice of ½ lemon

Steamed rice, for serving (optional)

Directions at foodnetwork.com

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