James's Okra & Rice Shrimp
This Okra and Shrimp recipe should be served over rice.
1 lb young Okra pods
1 lb shrimp
4 large tomatoes
1 Onion
1 green bell pepper
1/2 cup white wine
6 tbsp vegetable oil (preferably olive but sunflower will do)
2 tbsp lemon juice
2 tbsp parsely, finely chopped
salt and pepper for seasoning, to taste
Top and tail the Okra pods, ie cut off the ends.
Cut the pods into approximately 1/4 inch rounds.
Peel and devein the shrimp.
Pop the tomatoes into boiling water for 30 seconds, remove, peel and chop.
Peel the onions and chop coarsely
Seed the bell pepper and chop coarsely
Heat the oil in a large skillet until it begins to shimmer. Place the onion and
bell pepper in the skillet and saute until the onion becomes translucent.
Add all the other ingredients, except the shrimp and bring to the boil, reduce
the heat immediately and simmer until the tomatoes are soft and done. Stir
ocassionally
Add the shrimp and continue cooking for about 4 minutes until the shrimp becomes
opaque.
Serve hot over hot rice.
Lena river Baikal Mts., Russia
Arctic Ocean
2,652
miles long