"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Okra With Shrimp Recipe

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This recipe for Okra With Shrimp, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon
Added: Tuesday, July 17, 2007


1 pound okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, coarsely chopped
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
red or black pepper
1 to 1 1/2 pounds shrimp; peeled and deveined
hot cooked rice

Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir in the okra and cook over medium heat until the onion is translucent and the okra looses it's slim.

Add the tomatoes, lemon juice, parsley, salt, and pepper.

Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.

Serve with hot cooked rice.

Number Of Servings:
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