The entire recipe is done in 30 minutes! Great meal done quickly. Everything I cook is very forgiving and this recipe is a perfect example. If you don’t like something, leave it out..if you really love something, add more of it. If it seems to0 thick add a little water, if it seems to thin, add more okra. You can also forget the okra and chop an eggplant and add to the vegetable saute.
Servings: 6Prep Time: less than 10 min Cook Time: approx 20-25
2 sticks celery, diced
1 bell pepper, diced
1 large onion diced (less if you don’t like onion much)
1-2 tablespoons butter or margarine
1 can tomato paste
2 cans diced tomatoes (with added herbs or plain)
1 1/2 cans water
1/2 small bag frozen okra (optional)
1 small can corn (optional)
salt & pepper (or use creole seasoning to taste)
1 10-16 oz bag salad shrimp or any shrimp deveined and shelled.
Dice the celery, bell pepper, and onion into small pieces. Saute in 1-2 Tbsp butter or margarine until onion is clear. Move mixture to “soup” boiler if you didn’t start it there and add tomato paste, diced tomatoes, water, okra (if using), corn (if using), and salt and pepper (or creole seasoning). Cook until okra is almost done and add shrimp. Continue to cook for 4-5 minutes, stirring if necessary. Eat as is, or over rice with french bread.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.