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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomatoes, Okra, Corn, and Shrimp Recipe

4.3 stars - based on 18 votes
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This recipe for Tomatoes, Okra, Corn, and Shrimp is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fresh corn ears or 1 14 oz can fresh corn
1/2 lb fresh okra or 1 package frozen okra, sliced
1 green pepper, chopped
1 large onion, chopped
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 large fresh tomatoes or 1 can tomatoes
Directions:
Directions:
1. Heat 1/2 cup vegetable oil in a large non-stick skillet or wok over moderately high heat.

2. Add onions, okra and bell pepper and cook until slightly brown, about 7 minutes. Season with salt, sugar and fresh ground pepper.

(The sugar cuts the acidity of the tomatoes)

3. Keep stirring while adding corn and tomatoes.
4. Cook for 10 minutes or until fresh corn is tender.

Option:
Add 1/2 pound of medium shrimp to top of mixture, cover and simmer for another 5 minutes or until shrimp are just done.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Stewed okra and tomatoes has been a long-time family recipe. Besides being used in gumbos, okra goes well with corn and many other fresh garden vegetables such as crowder peas, purple hull peas and butter beans.

This one skillet okra dish taste wonderful on its own as a vegetable side dish. When shrimps are added, it becomes a Louisiana favorite main dish.

 

 

 

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