| 1/2 c. cooking oil | 1/4 c. chopped parsley |
| 1 green pepper, sliced | 2 cloves garlic, crushed |
| 3 c. beef broth | 16 oz. can cut okra |
| 16 oz. can tomatoes | 8 oz. can tomato paste |
| 1 1/2 lbs. Shrimp | Cooked rice |
| salt, pepper and flour | |
| Place enough water in large boiler to cover shrimp (don't add shrimp yet). Bring to boil. Add shrimp and bring back to boil. Remove shrimp exactly 5 minutes after water re-boils. Peel and de-vein shrimp. Sauté onion, green pepper and garlic in oil in Dutch oven until onions are golden brown. Stir in flour. Cook over medium heat until begins to bubble. (Stir occasionally). Remove from heat-stir in salt, pepper, tomatoes and okra. Break up tomatoes. Heat to boiling, reduce heat and simmer 45 minutes. Stir occasionally. Add shrimp and cook additional 2 minutes. Serve over rice with parsley
(c)2000 Recipes4U |