Spicy Smothered Okra, Tomato and Shrimp

1 quart thinly sliced tender okra
1 (10 ounce) can of Rotel tomatoes
1/4 pound ground beef
1/4 pound ground pork
2 tbs vegetable oil
1/2 cup diced onion
1/4 cup diced celery 
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tbs minced garlic
1/4 pound small shrimp
2 tbs chopped fresh parsley
2 tbs sliced green onions
1/2 tsp salt
1/2 tsp black pepper
1/2 cup shrimp or beef stock
4 cups of cooked rice

Place okra and tomatoes in a large microwave safe bowl. Cover tightly with plastic wrap and pierce plastic wrap several times with a fork.  Microwave on HIGH for 25 minutes or until okra is tender, stopping to stir every 8 minutes.

Place oil in a Dutch oven over medium-high heat.  Add beef and pork and cook, stirring to crumble meat, 7 minutes or until browned.  Add onion, celery, bell peppers and garlic and cook, stirring constantly, 1 minute, or until vegetables are tender.

Add cooked okra and tomatoes to vegetables in Dutch oven.  Stir in shrimp, parsley and green onions.  Add salt and pepper.  Cook over low heat ten minutes, adding shrimp or beef stock as necessary to keep mixture moist.  Stir in rice and cook 3 to 4 minutes or until rice is hot.  Serve as a side dish.

Serves 4 to 6.  May add additional shrimp or lump crabmeat.  This recipe may be doubled. 

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