A flavor filled Shrimp Okra Pilaf! Along with the shrimp there is bacon, vegetables, long grain rice, fresh tomatoes and a dash of cayenne pepper to finish it off.
3 strips bacon
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
1 pound fresh okra trimmed and sliced into rounds or one package (12 ounces) sliced frozen okra
1 cup long-grain rice
1 pound fresh tomatoes, peeled and coarsely chopped or one can of (14 ounces) tomatoes, coarsely chopped
1 pound shelled medium shrimp
Dash cayenne pepper
Cook bacon in a large skillet until crisp. Drain on paper towels, crumble and reserve.
In bacon fat remaining in skillet, (about 3 tablespoons), saute onion and green pepper over high heat, stirring until wilted (about five minutes). Add okra and cook over low heat for ten minutes, stirring frequently.
Meanwhile, place rice in 1-1/2-quart saucepan with a cover and add two cups of cold water. Bring to a boil, stir once, cover and cook over lowest heat for exactly 12 minutes. Drain rice, add it to okra along with tomatoes, salt, and pepper.
Cover skillet and continue to cook over low heat eight minutes. Add shrimp and cayenne; continue cooking until rice is tender (about seven minutes longer). Serve hot.
Recipe makes 6 to 8 servings.
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