Gluten-Free Cornmeal Cou-Cou with Okra and Shrimp

Ingredients

• 1 cup Fine Cornmeal
• 4 cups Water
• 1 cup Okra, sliced
• about 450 g Shrimp, peeled and deveined
• 1/2 cup Onion, chopped
• 1/2 cup Bell Pepper, chopped
• 2 cloves Garlic, minced
• 2 sprigs Thyme, fresh
• 1/2 teaspoon Hot Pepper Sauce
• 2 tablespoons Coconut Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of water and 1 teaspoon of salt. Bring the water to a rolling boil over high heat.
2. 2While the water is heating, gradually whisk the 1 cup of fine cornmeal into the boiling water. Continue whisking constantly for 1 minute to ensure there are no lumps.
3. 3Reduce the heat to low. Cook the cornmeal mixture, stirring constantly with a wooden spoon, for 20-25 minutes. The cou-cou is ready when it thickens to a porridge-like consistency and starts to pull away from the sides of the pot.
4. 4While the cou-cou is cooking, heat the 2 tablespoons of coconut oil in a 25.4 cm skillet over medium heat (148.9°C / 150°C).
5. 5Add the 1/2 cup of chopped onion, 1/2 cup of chopped bell pepper, and 2 cloves of minced garlic to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
6. 6Add the 1 cup of sliced okra and the about 450 g of shrimp to the skillet. Cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature of the shrimp should reach 63°C.
7. 7Stir the 2 sprigs of fresh thyme, 1/2 teaspoon of hot pepper sauce, and 1/2 teaspoon of black pepper into the skillet with the okra and shrimp. Cook for 1 minute more until fragrant.
8. 8To serve, spoon the hot cornmeal cou-cou onto plates and top with the cooked okra and shrimp mixture.

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